Morel Mushroom Ravioli Recipe

Name: Morel Mushroom Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 ounce dried morel mushrooms; 1/4 cup olive oil; 1/2 cup finely chopped onion; 2 cups coarsely chopped baby portobello mushrooms; 12 garlic cloves, minced; 4 ounces reduced-fat cream cheese; 1/3 cup shredded Asiago cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper; 48 wonton wrappers; 2 cups pasta sauce of your choice; 2 tablespoons shredded Parmesan cheese; 1 tablespoon minced fresh Italian parsley

Servings: persons

2/3 ounce dried morel mushrooms
1/4 cup olive oil
1/2 cup finely chopped onion
2 cups coarsely chopped baby portobello mushrooms
12 garlic cloves, minced
4 ounces reduced-fat cream cheese
1/3 cup shredded Asiago cheese
1/4 teaspoon salt
1/4 teaspoon pepper
48 wonton wrappers
2 cups pasta sauce of your choice
2 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh Italian parsley

1
Place mushrooms in a small bowl; add warm water to cover. Soak 30 minutes or until softened. Remove mushrooms with a slotted spoon; rinse and finely chop.
2
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add fresh mushrooms, chopped morels and garlic; cook 3-4 minutes longer or until mushrooms are tender and liquid is evaporated. Stir in cream cheese, Asiago cheese, salt and pepper. Remove from heat; cool.
3
Place 1 tablespoon filling in center of each of half of the wonton wrappers. Moisten wrapper edges with water; top with another wrapper. Press around filling to remove air pockets and seal edges. (Cover remaining wrappers with a damp paper towel until ready to use.)
4
In a Dutch oven, bring water to a boil. Add ravioli in batches. Reduce heat; simmer gently 1-2 minutes or until ravioli float and wrappers are translucent. Remove with a slotted spoon. Serve with sauce; sprinkle with Parmesan cheese and parsley.

1233

kcal

Calories

Fat

196

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 2/3 ounce dried morel mushrooms, 1/4 cup olive oil, 1/2 cup finely chopped onion, 2 cups coarsely chopped baby portobello mushrooms, and more.

Yes, Morel 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!

Morel Mushroom Ravioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions