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Mushroom and Spinach Ravioli with Chive Butter Sauce

Reviewed: Jul. 21, 2012
These are amazing! I have never had raviolis this good, even in a restaurant, and my family loved them to! The most important thing to know about this recipe, however, is that it is time consuming. Even though I only made half a recipe, it took me, with a little help from my mom, a bit over 3 hours to make them. The filling actually was the quickest part - that only took about an hour - I followed the recipe exactly used fresh herbs from the garden and added in some Thai Basil which I think really completed the flavor. Making the dough itself was pretty quick, although I agree that kneading is absolutely necessary. However, when I rolled it out it I did not put enough flower on the cutting board, and the dough soaked up far more than I expected for being so dry, possibly because I had to roll it so thin. I had to peel each piece off with my nails and that's what took so long. By the time I got to the last pieces, they were dry and cracking. Unfortunately I didn't discover till the end though that a little bit of water on your fingers makes it go much quicker, and rubbing water on the tops will make the dough pliable again. To keep them from breaking I pressed the edges of both sides down with a fork - like you do with a pie. When it was time to cook them, I discovered that they really do take 4 min, even though they will float around 2.5 - I had to throw mine back in for 2 min. None broke. When it was all said and done though, it was well worth it - they were delicious!!!!
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