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Wild Mushroom Ravioli

Wild Mushroom Ravioli
Created by our Test Kitchen, this easy recipe for homemade ravioli has a yummy twist. Instead of pasta, the creamy mushroom filling is served inside crispy wonton wrappers for a meal that’s light and satisfying.
4 ServingsPrep: 35 min. + cooling Cook: 15 min.

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

Directions

  • 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.
  • 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.
© Taste of Home 2013

2 of 2

Wild Mushroom Ravioli (continued)

Directions (continued)

  • 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.
  • 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.
  • 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. Yield: 4 servings.
Nutrition Facts: 4 ravioli with 1/3 cup sauce equals 331 calories, 8 g fat (4 g saturated fat), 25 mg cholesterol, 970 mg sodium, 54 g carbohydrate, 5 g fiber, 13 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013