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Mushrooms >  Pasta >  Mushroom Ravioli >

 

Mushroom Ravioli

• 1 TBS olive oil

• 2 shallots, minced

• 8 oz. fresh button mushrooms, chopped

• 2 TBS garlic, minced

• 1 container (8 oz.) ricotta cheese

• Salt & black pepper to taste

• 32 (3.5-inch) round eggroll/wonton wraps

• 1 egg, beaten

• 2 TBS milk

• Waxed paper (for assembly)

• Water (for boiling ravioli)

Heat olive oil in a large skillet over medium-high heat; add shallots. Cook and stir until shallots begin to brown. Reduce heat to medium; add the chopped mushrooms and minced garlic. Continue to cook until liquid from the mushrooms has evaporated, about five to ten minutes. Remove skillet from heat; set aside to cool. In a medium bowl, combine the ricotta cheese and mushroom mixture; season to taste with salt and black pepper. Set aside. Arrange sixteen eggroll wrappers on waxed paper on a flat surface. In a small bowl, whisk together egg and milk. Brush egg wash onto eggroll wrappers. Place one tablespoon of filling mixture in the center of each wrapper; top with second eggroll wrapper. Press the edges together with fingers to seal or use the tines of a fork to seal. Bring a large cooking pot of lightly salted water to a boil; add ravioli one at a time. Cook until ravioli rise to the top of the water, about three to four minutes. Use a large slotted spoon to gently remove ravioli from water; place in a serving dish. Drizzle with favorite sauce, if desired. Serve. Note: The mushroom mixture can be made a day ahead if desired. Store in a covered container in the refrigerator until ready to combine with the ricotta cheese to complete the filling.

 

Cream Sauce for Mushroom Ravioli

• Mushroom Ravioli (fully cooked; see previous recipe)

• 1 TBS olive oil

• 3 cloves garlic, minced

• 1/4 C chicken or vegetable stock

• 1 C whipping cream

• 4 TBS tomato sauce

• Salt & black pepper to taste

• 4 button mushrooms, sliced

• Parmesan cheese, grated

• Grated carrot for color & garnish (optional)

• Fresh or dried basil for garnish (optional)

Warm olive oil in a large skillet over medium-heat; add minced garlic and cook for thirty seconds to one minute. Stir in chicken or vegetable stock; add whipping cream and simmer for about one minute. Stir in tomato sauce and salt and black pepper to taste. Stir in sliced button mushrooms. If sauce appears too thin, use flour to thicken to desired consistency. Once sauce is heated through, toss with the cooked mushroom ravioli. Place the ravioli in a serving platter. Top with the parmesan cheese; garnish with grated carrot and basil (optional). Serve.

 

           

(Above, left to right): Mushroom Ravioli using eggroll wrappers; cooked Mushroom Ravioli in Cream Sauce; leftover filling/eggroll wrappers fried in hot oil.

Click on images to view larger sizes in a new window.

 

Shenanchie's Note: The first time I made Mushroom Ravioli, I had a few tablespoons of filling left so I filled a few more eggroll wrappers and fried them in hot oil (see photo above right). They almost turned out better than the boiled ravioli, and made for a great snack!

 

*Mushroom Ravioli images (C) Shenanchie (2014). Click on images to view larger sizes in a new window.

 

Similar recipes:

• Crab Ravioli in Tomato Broth

• Homemade Ravioli

• Maultaschen (German Ravioli)

• Shish Barak (Iranian Ravioli)

Related Links:

• Food Fare Articles: Ravioli in the Kitchen

• Food Fare Culinary Collection: Mushroom Melange

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