Better than Bella’s Mushroom Ravioli

Stephanie Meyer is releasing the full version of her book Midnight Sun which is Edward’s POV from Twilight. It is bringing back all the adolescence memories of being obsessed with the Twilight books and movies. Once my mom even took me to the final movie premier but it was a marathon of all the movies with fun trivia in between the movies. It was such a great time In the first book when Bella found out Edward was vampire they were at this Italian restaurant and he ordered her mushroom ravioli and like the entire scene was based around her eating it that it even made it into the movie. I never thought too much about this detail until now where there are a ton of memes about this ravioli, so why not post my version of this ravioli dish. Well as always lets stop talking about it and just get to it!

Ingredients:

Ravioli
- If you do not want to make your own past here are some of my favorite packaged raviolis.
Pasta
- 1 Tsp of Avocado Oil
- 2 Cups of Flour
  - I just use all purpose flour but you can use almost any kind depending on your diet
- 1/2 Cup of Water
  - Make sure it is lukewarm
- Salt
  - 1 tsp for the dough and a bunch for the boiling water
Filling
- Ricotta Cheese
  - To make this vegan you can use cream cheese. Daiya is a great brand. This creamy textured cheese will help bind together your filling.
- Mozzarella Cheese
  - Vegan option again Daiya has shredded mozzarella cheese. Follow your Heart also has a higher quality vegan mozzarella block.
- Parmesan Cheese
  - Follow your Heart has vegan version of this as well. It is really a great brand
- Basil
- Parsley
- Oregano
- 1 clove of garlic minced
- Mushrooms
  - Any type you like just make sure to mince it up really small.
- Salt
- Pepper
Sauce
- 4 Tbsp of Oil
  - I use primal kitchen avocado oil, but normal olive oil works as well.
- 1/4th Cup Sun-Dried Tomatoes
  - Make sure to roughly chop them.
- Mushrooms
  - As much of any type of mushroom you like you can dice them or slice them up how ever you like to eat them.
- Spinach
  - As much of spinach as you like. I like to do maybe 2 or 3 handfuls, just remember that they will cook down.
- 6 cloves of garlic minced, or 6 tsp of jarred minced garlic
  - I like garlic so I add more I would say add 3 cloves or tsp then add as you taste it if you do not like garlic that much.
- Red Pepper Flakes
- Salt
- Black Pepper

Now Let’s Get Cook’n:

Make your filling. Combine all the ingredients for the filling in a bowl fold together and let chill out in the fridge.
Make your pasta. Sift flour and salt together onto work space. Make a well in the middle of the flour and pour in water and fold till you get a dough.
Roll out with a floured rolling pin (Wine bottles or glass jars work too as long as it is cleaned and roll out the dough. *Make sure it is thin but not too then like normal pasta thickness*
1. I like to do one long rectangle and then cut it in half for the top and bottom of the raviolis but you can separate the dough out into two equal parts and roll out 2 rectangles that way. Whatever is easiest for you
Make the Ravioli. Spoon little balls of your filling about 1 to 2 inches apart on your first pasta sheet. Cover with the second cut and pinch the sides with a fork or your thumbs.
1. I like to pop them in the freezer after this while I get my water to boiling.
Make sea water with a touch of oil. Throw your raviolis in and let boil for like 3-5 mins.
1. I cook them a little under because they will cook again in the sauce and I do not care for mushy pasta.
Make the Sauce. Put garlic, mushrooms, tomatoes and pasta in an oiled pan (Using 2 tsp of oil). Cook off till mushrooms are almost tender, add in seasoning, spinach and a little water. Cover and let cook till spinach wilts.
Dress with fresh parsley and Parmesan. Serve. and Enjoy!