Five-Cheese Mushroom Ravioli Recipe

Name: Five-Cheese Mushroom Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large portobello mushrooms, chopped; 1 cup sliced green onions; 3 teaspoons olive oil, divided; 3 garlic cloves, minced; 1 cup shredded part-skim mozzarella cheese; 1 cup shredded provolone cheese; 1/2 cup shredded Romano cheese; 1/2 cup part-skim ricotta cheese; 32 wonton wrappers; 4 cups refrigerated Alfredo sauce, warmed; 1/4 cup shredded Parmesan cheese; 1/4 cup chopped fresh basil

Servings: persons

2 large portobello mushrooms, chopped
1 cup sliced green onions
3 teaspoons olive oil, divided
3 garlic cloves, minced
1 cup shredded part-skim mozzarella cheese
1 cup shredded provolone cheese
1/2 cup shredded Romano cheese
1/2 cup part-skim ricotta cheese
32 wonton wrappers
4 cups refrigerated Alfredo sauce, warmed
1/4 cup shredded Parmesan cheese
1/4 cup chopped fresh basil

1
In a large skillet, saute mushrooms and onions in 2 teaspoons oil until tender. Add garlic; saute 1 minute longer. In a large bowl, combine the mozzarella, provolone, Romano and ricotta cheeses. Stir in the mushroom mixture.
2
Spoon 1 tablespoon mushroom mixture in the center of each wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) With water, moisten all the wonton dough around the mushroom filling. Top with another wonton wrapper; press edges with a fork to seal. Repeat with remaining wrappers and mushroom mixture.
3
In a large freezer container, place ravioli in a single layer; separate each layer with waxed paper. May be frozen for up to 3 months.
4
To use frozen ravioli: Bring a large saucepan or Dutch oven of water and remaining oil to a boil. Add ravioli in batches. Reduce heat to a gentle simmer; cook for 6-8 minutes or until ravioli are tender. Remove with a slotted spoon and keep warm.
5
Serve with warmed Alfredo sauce. Sprinkle with Parmesan cheese and basil.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large portobello mushrooms, chopped, 1 cup sliced green onions, 3 teaspoons olive oil, divided, 3 garlic cloves, minced, and more.

Yes, Five-Cheese Mushroom Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Five-Cheese Mushroom Ravioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions