Wild Mushroom Ravioli Recipe

Name: Wild Mushroom Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1/2 ounce dried porcini mushrooms; 1/4 cup finely chopped onion; 1-1/2 cups sliced fresh shiitake mushrooms; 3 teaspoons butter, divided; 2 ounces reduced-fat cream cheese; 1/4 teaspoon salt; 1/8 teaspoon pepper; 32 wonton wrappers; 2 cups sliced fresh button mushrooms; 2 garlic cloves, minced; 1 cup Italian tomato sauce; 2 tablespoons shredded Parmesan cheese; 2 tablespoons minced fresh parsley

Servings: persons

1 cup water
1/2 ounce dried porcini mushrooms
1/4 cup finely chopped onion
1-1/2 cups sliced fresh shiitake mushrooms
3 teaspoons butter, divided
2 ounces reduced-fat cream cheese
1/4 teaspoon salt
1/8 teaspoon pepper
32 wonton wrappers
2 cups sliced fresh button mushrooms
2 garlic cloves, minced
1 cup Italian tomato sauce
2 tablespoons shredded Parmesan cheese
2 tablespoons minced fresh parsley

1
In a small saucepan, combine water and porcini mushrooms. Bring to a boil. Remove from the heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside.
2
In a small nonstick skillet, saute onion and shiitake mushrooms in 2 teaspoons butter until tender. Add porcini mushrooms and 1/4 cup soaking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid has evaporated. Remove from the heat. Stir in the cream cheese, salt and pepper. Cool to room temperature.
3
Spoon about 2 teaspoons of mushroom mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water, being sure to moisten wrapper all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Trim about 1/4 in. from edges if desired. Repeat with remaining wrappers.
4
Bring a large saucepan or Dutch oven of water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.
5
In a small saucepan, saute button mushrooms and garlic in remaining butter. Add tomato sauce; heat through. Serve over ravioli. Sprinkle with Parmesan cheese and parsley.

234

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 14 ingredients. The key ingredients include: 1 cup water, 1/2 ounce dried porcini mushrooms, 1/4 cup finely chopped onion, 1-1/2 cups sliced fresh shiitake mushrooms, and more.

Yes, Wild 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.

Wild Mushroom Ravioli

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