Your pretty typical Mushroom and Spinach Ravioli

I love pasta. Ravioli is even better. It's like pasta with a surprise. But this dish. Oh man, you can forget the pasta. Think outside Italy. Maybe China? Yea, that's right. Egg roll wrappers. SAY WHAT?! I know, I never thought it was possible but Giada de Laurentis showed me how. Making these is a little time consuming if you decide to make the marinara sauce at home. I decided not to, because I didn't want to be in the kitchen all day long. So I picked up a jar of extra chunky mushroom Ragu from Safeway, some delicious mascarpone and parmesan cheese, frozen spinach, fresh mushrooms, and egg roll wrappers and watched Giada step by step make these wonderful raviolis. The tricky part is doing the stuffing. Making the stuffing is easy; just put it all into a food processor. I added a clove of garlic because I thought the stuffing could use more flavoring. When stuffing the ravioli, I had to make sure that it didn't leak out of the edges after I cut the egg roll wrappers. Something I wish I had: a ravioli cutter. I used a knife, but I wasnt able to get the pretty edges and I think the ravioli might have sealed better with a cutter. One thing I did love: painting the edges of the wrappers with egg wash! I bought inexpensive basting brushes from Safeway in the cooking gadgets aisle. I had always seen it being done on TV and decided it was time for me to do the same! So tips for the stuffing: dont over stuff, because the stuffing is delicious and I think that a little goes a long way. I had about four raviolis split open when I was cooking them in the water, so all the water got inside, and so I tossed those in the trash. I had tons of extra stuffing so I went ahead and made a lot of raviolis for my family. Make sure to use plenty of egg wash so that the second layer of egg wrapper sticks. After you cook the ravioli, try to dry off the excess water. I put it on a paper towel. But Giada plates the ravioli right after she takes it out of the water, which I thought was weird because there is still so much water around and in the crevices of the ravioli and so the marinara sauce thins out in your plate.

The ravioli looks impressive on a plate and looks like you've put in hours of work, but now you know it's only a matter of about an hour and some preserverance!

-Aparna