Recipe

Mushroom Ravioli Recipe

Add Step-by-Step Photos	Ks76017 / All my dishes 1 year, 10 months ago Sometimes you just want to make your own filling for ravioli. Using wonton wrappers rather than making ravioli pasta, I stuffed my ravioli with a salty mushroom mixture and creamy ricotta. Prep:35m Cook:10m Servings:6	Ks76017
	easy ravioli wonton mushroom ricotta shallots panfried cheese

Ingredients

The mushroom mix aft

Stuffing ravioli

Finished stuffing

Pan frying

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Ingredients

8 oz button mushrooms

1 tbsp butter

1 medium-sized shallot

1 small bunch of chives

1 ½ tbsp salt

4-6 oz skim ricotta cheese

48 wonton wrappers

Water

Canola oil for pan frying

Directions

In a food processor, add button mushrooms (cut in quarters), shallot, and chives and pulse until finely chopped.

Heat butter in a small saucepan.

Add mushroom mixture and salt, stirring occasionally until the mushrooms turn a light shade of brown and the shallot is translucent. Make sure it’s kind of salty – you’ll be adding ricotta to the ravioli, and if the mushroom mixture isn’t salty, your ravioli will be bland.

Spoon 1 tsp of the mushroom mix on the middle of a wonton, then top with 1 tsp ricotta cheese.

Moisten the edge of the wrapper with water, bring two opposite corners together and form a triangle. It’s better if you work from the middle of the wonton and push out – this will push out air pockets.

Repeat until all wontons are used.

Heat canola oil in a large pan (over med-high heat).

Add ravioli.

Flip the ravioli after about 90 seconds.

Cook for another 30 seconds and add about 2 tbsp of water to the pan. Turn heat down to medium.

Cover and cook for another 2-3 minutes.

Serve with marinara for dipping or with your favorite tomato or white sauce as you would boiled ravioli.

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