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Mushroom and Spinach Ravioli with Chive Butter Sauce
July 14, 2010

I wanted to follow the recipe exactly but had to adjust the filling with what I had on hand: frozen wild mushrooms, leek, red & green bell peppers, feta, mozzarella, garlic and parsley. The pasta was perfect. However, I need practice making the raviolis because I couldn´t get as much filling inside without them exploding. The ones that stayed whole after boiling, I tossed them with red sauce and topped with freshly shredded Parmesan. I just love these forgiving recipes. Thanks for sharing.