Morel Mushroom Ravioli Recipe

Morel Mushroom Ravioli Recipe
Morel Mushroom Ravioli Recipe photo by Taste of Home
Publisher Photo

Morel Mushroom Ravioli Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 min./batch
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 min./batch

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

Directions

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 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.
Originally published as Morel Mushroom Ravioli in Taste of Home Recipes Across America 2013, p228

  • 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. Yield: 4 servings.
Originally published as Morel Mushroom Ravioli in Taste of Home Recipes Across America 2013, p228

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMorel Mushroom Ravioli

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review