Thursday, February 18, 2010

Mushroom Ravioli

Last Fall I was watching an episode of Everyday Italian on Food Network and the host, Giada de Laurentiis, was making ravioli using won ton wrappers in place of pasta dough.

I was intrigued.

I vowed that I would try it out sometime but it took up until Valentines weekend for me to do so; I have excellent procrastination skills.

Anyhow, I tried it and they turned out great so I thought I would share the recipe with y'all. FYI - any type of fresh pasta will have a different texture than the dried stuff you buy in a box at the grocery store. It's not a bad difference, just something you should be ready for before biting into fresh pasta.



Remove the stems from four mushrooms...unless you like the stems. Whatev.



Finely chop the mushrooms, 1/2 of a red onion and 3 cloves of garlic.

Produce Tip: when you're buying fresh mushrooms, check if the "ribs" are visible underneath the mushroom cap. If they're not, like the photo on the top, your mushrooms are fresh. If they are, well, then you have old mushrooms.

I'm not sure what the harm is in using slightly older mushrooms but then again, I'm not a huge mushroom afficionado so I shouldn't really be talking.

Moving on.


Saute all those chopped little bits in two tbsp. butter until they begin to soften. This only takes about two-three minutes.


Combine 1 container of ricotta cheese, 1 egg, salt, pepper, and 1 tsp. italian seasoning in a bowl. Fold in mushroom mixture.


Now place a teaspoonful of the ricotta/mushroom mixture in the center of each won ton wrapper.


Brush the edges of each with water, fold in half to make a triangle shape and press the sides together to seal.

Plop the ravioli in a large pot of boiling water. Boil for 3-4 minutes.


While the ravioli boil, Heat two tbsp. of butter over medium heat. When melted, add in 1-2 cups red wine.

Drain pasta and gently stir in red wine sauce.


Serve immediately, topped with fresh parmeasan.


Click here for Printable Recipe.


This made way more ravioli than my little family of three could eat so I popped the remaining ones in the freezer (uncooked). I'll have to take them out tonight and see how good of a decision that was. I know that sometimes ricotta cheese doesn't freeze well.

1 comment:

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