How to make it

  • 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.
Ingredients   Close
The mushroom mix after the food processor   Close
Stuffing ravioli   Close
Finished stuffing   Close
Pan frying   Close

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