Open-Face Spinach-and-Mushroom Ravioli Recipe - (5/5)

Ingredients

• 1 pkg. (6 oz.) baby spinach, blanched
• 1 shallot, minced
• 4 tbsp unsalted butter, divided
• 1/4 lb. wild mushrooms, trimmed
• 1/4 cup grated Parmesan cheese
• 2 tbsp toasted pine nuts
• Salt and pepper
• 1 cup heavy cream
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• Pinch of cayenne pepper
• 2 sheets fresh pasta (about 13 "x8 1/2")
• 1 sprig each fresh thyme, rosemary and flat-leaf parsley
• Chopped chives for garnish