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Morel Mushroom Ravioli

 Morel Mushroom Ravioli
My friend and I enjoy mushroom hunting. The exercise and fresh air, along with the beauty of the outdoors is invigorating. I came up with this recipe to use up the bounty of our harvest. The dish is easy, yet elegant. It's absolutely delicious. —Kelly Knoblock, Emmett, Idaho
4 ServingsPrep: 35 min. Cook: 5 min./batch


  • 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


  • 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.
  • 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.
  • Place 1 tablespoon filling in center of each of half of the wonton

2 of 2

Morel Mushroom Ravioli (continued)

Directions (continued)

  • 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.)
  • 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. Yield: 4 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.