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Mushroom and Spinach Ravioli with Chive Butter Sauce

Reviewed: Jan. 25, 2012
Best ravioli we've ever eaten! We used a pasta machine to roll out dough and a large ravioli cutter. We boiled 4 large ravioli at a time and then put them in a sauté pan with the brown butter sauce to keep warm while we cooked remaining ravioli. Grated fresh pecorino Romano and served the pan at the table. Delicious! We actually made the dough the day before and probably could have also made the filling then. Just bring it to room temperature before filling ravioli.
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