Date Night Dinner


People continue to tell me that my cooking skills are the key to finding a boyfriend. I haven’t had much luck yet but I’m keeping them in handy just in case. In honor of the weekend, I thought I would post an easy but most impressive date night dinner idea. When your date hears that you prepared homemade ravioli, he or she will be most impressed. This this recipe could not be easier.  I buy wonton wrappers at the store to use as pasta (you can find them in the produce section with the tofu). If you want to share the secret, you can invite your date to join you in assembling these tasty pockets of joy!

Date Night Mushroom and Spinach Ravioli – adapted Giada De Laurentiis recipe









  • 2 8 ounce packages of cremini mushrooms
  • 1 jar San Marzano marinara sauce (you can use homemade or your favorite store bought variety)
  • 1 package wonton wrappers
  • 1 package frozen chopper spinach, defrosted and drained to remove water
  • 1/4 cup cream cheese
  • 1/2 shredded Parmesan cheese
  • 1 egg, beaten with a splash of water
  • 1/2 cup olive oil
  • salt and pepper
  • fresh basil (optional)


Set a large pot of water on the stove and bring to a boil. On another burner, heat a saute pan with a 1/4 cup olive oil. Coarsely chop mushrooms and cook over high heat in olive oil (with a dash of salt) until tender. Remove half of the mushrooms and place in food processor. Add marinara sauce to remaining mushroom and simmer. Add the cream cheese, spinach and Parmesan cheese to the food processor with cooked mushrooms. Pulse until chopped finely. Season to taste with salt and pepper.

Using the mushroom and spinach mixture, place a tablespoon of the mixture in the middle of a wonton wrapper. Brush each side of the wrapper with egg wash and top with another wonton wrapper. Use your hands to remove air bubbles. If you have a ravioli cutter, cut the edges off the ravioli to make a nice border. Repeat until you have used all wrappers or mixture.

To cook ravioli, add a splash of olive oil to the boiling water to prevent the ravioli from sticking together. Only cook  4-6 ravioli at one time. When the ravioli are translucent (about 2 to 3 minutes) they are cooked through.

Serve ravioli with mushroom marinara sauce. Top with fresh basil.

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