Short cut mushroom ravioli Recipe

Name: Short cut mushroom ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 oz baby portobello mushrooms; 1 tbsp olive oil; 2 clove garlic, crushed; 2 tbsp finely minced onion; pinch salt and pepper; 1 tbsp red wine; 1 tbsp cream; 2 tbsp shredded parmesan cheese; 24 wonton wrappers; 2 tbsp water

Servings: persons

16 oz baby portobello mushrooms
1 tbsp olive oil
2 clove garlic, crushed
2 tbsp finely minced onion
pinch salt and pepper
1 tbsp red wine
1 tbsp cream
2 tbsp shredded parmesan cheese
24 wonton wrappers
2 tbsp water

1
Heat olive oil over medium high in saute pan.
2
Finely mince mushrooms and add to pan, along with onion, garlic, salt, and pepper.
3
Saute until soft, about 8 minutes, stirring occasionally.
4
Add wine, cream, and parmesan cheese.
5
Simmer until moisture is absorbed, about 6 minutes.
6
Place about a scant tablespoon in the center of each wonton wrapper.
7
Moisten two sides with water, fold over, and press to seal.
8
Boil gently about 4 minutes, or until tender.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 16 oz baby portobello mushrooms, 1 tbsp olive oil, 2 clove garlic, crushed, 2 tbsp finely minced onion, and more.

Yes, Short cut 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.

Short cut mushroom ravioli

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