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Mushroom Stuffed Ravioli

Mushroom Stuffed Ravioli

Easy-peasy ravioli stuffed with portobello mushrooms and topped with a cheesy chive sauce.MORE+LESS-

Updated November 18, 2014

FOR THE RAVIOLI --

1

pound sliced baby portobello mushrooms

2

teaspoons unsalted butter

4

teaspoons minced garlic

2

teaspoons chopped fresh chives

1

package wonton wrappers

Egg wash (1 egg beaten with 1 tablespoon water)

FOR THE SAUCE --

2

tablespoons Gold Medal™ unbleached all-purpose flour

1/4

cup plus 2 tablespoons grated Parmesan cheese

2

tablespoons chopped fresh chives

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  • 1

    Place mushrooms in a food processor and pulse until minced. In a large skillet over medium-high heat, heat oil and butter. Add onions; saute until translucent, about 2 minutes. Add mushrooms, garlic and salt; cook, stirring often, until moisture from mushrooms evaporates, about 7 minutes. Remove from heat; stir in chopped chives.

  • 2

    Spoon a generous teaspoon of mushroom filling into the center of a wonton wrapper (keep extra wrappers covered with a damp paper towel). Brush edges of wrapper with egg wash; fold over wrap into a triangle and pinch edges tightly to seal. Place ravioli on a lightly floured baking sheet. Repeat with remaining wonton wrappers and filling.

  • 3

    Bring a large pot of salted water to a boil. Meanwhile, make the sauce: In a medium saucepan over medium-low heat, whisk together heavy cream and flour until thickened, about 5 minutes. Remove from heat; stir in cheese, chives and salt and pepper to taste. Set aside.

  • 4

    Place ravioli in boiling water and cook 2 minutes; drain. Serve immediately with sauce.

No nutrition information available for this recipe

More About This Recipe

  • Hey, Tablespoon peeps! You’re awesome.

    We’re out here talking about our love for all things miniature, how peanut butter and chocolate is the best combination in the world, or how we’ve invented a game show called “Taco Time” (oh wait, that’s just me), and you talk back. And we like it.

    One lovely reader, Amanda, put out a call to us for Mushroom Stuffed Ravioli. Well guess what? You got it, dude…tte.

    Honestly, I’m super-duper glad Amanda made this request because I. Freaking. Love. Mushroom. Ravioli. And I’m more than happy to have an excuse to make it anytime because I love it so. So saddle up, pardna! We’ve got some ravioli to make.

    Buy yourself a whole pound of pre-sliced baby portobello mushrooms and place them in a food processor.

    Now pulse the processor a few times until the mushrooms are finely diced.

    Then, cook up some oil, some butter, some onions, some garlic and the minced mushrooms in a hot skillet until they’re all friends. Stir in a couple teaspoons of chopped fresh chives for good measure.

    Spoon a heaping teaspoon of the filling into the center of wonton wrappers. Brush the edges of the wrappers lightly with egg wash, then fold it over into a triangle and pinch the edges to seal.

    Place each ravioli on a lightly floured baking sheet while you make the rest. This is how we do it! And it’s oh so easy.

    Next, heat a large pot of boiling water and make the cheesy chive sauce – you heard me. Cheesy chive sauce = Best Thing Ever. Stir up some heavy cream, flour, Parmesan cheese and chives in a saucepan and that’ll do.

    Cook the ravioli in the boiling water for a couple minutes, then drain and place some on a serving plate. Top with the cheesy chive sauce and try not to cry from its beauty.

    And now for the finale: The eating.

    There you go, Amanda! I hope it was everything you dreamed of and more. Oh, and thanks again for being awesome.

    Stuff It: More Ravioli Recipes

    Chicken Tikka Masala Ravioli Recipe
    Nutella Ravioli Recipe
    Red Velvet Ravioli Recipe

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!


Creamy Mushroom Ravioli

It’s that magical kitchen technique known as the one-pan dinner. If there’s any time of year to take advantage of skillet dinners it’s summer. With this mushroom ravioli we still get a wholesome home-cooked meal without destroying our kitchens and spending a perfect summer night inside scrubbing dirty dishes.

This time of year, when the days are longer, warmer, and, well, just better than they were a month ago, I feel my “must make dinner” resolve drip away like the condensation on a bottle of ice cold beer. Can’t we just have hot dogs and potato chips for the next three months? Must we slave away in the kitchen making and cleaning up dinner? Not at all! Enter the skillet dinner.

MUSHROOM FAN? Try our popular stuffed mushrooms for your next party or get together, and for dinner this creamy mushroom risotto!


Recipe Summary

  • 1 tablespoon olive oil
  • 2 large shallots, minced
  • 8 ounces fresh mushrooms, chopped
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh chives
  • 1 (8 ounce) container mascarpone cheese
  • salt and pepper to taste
  • 32 (3.5 inch square) wonton wrappers
  • 1 egg, beaten
  • 2 tablespoons milk

Heat the olive oil in a large skillet over medium-high heat. Add the shallots cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.

In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper set aside.

Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.

Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.


Cooking with Alison

I made ravioli from scratch for the first time (recipe here). For the filling, I used porcini, chanterelle, and lobster mushrooms with ricotta, parmesan and goat cheese. I wanted to make a sauce that would pair well with mushroom ravioli, but there were so many suitable (and delicious) options, that I couldn’t pick just one or two. So, I made 4 different sauces. They are all easy to make and range from simple and comforting to sophisticated and fancy.

Mushroom Ravioli Sauce Pairing #1 is a comforting and hearty tomato sauce. It is the simplest of the 4 recipes. The tomato contrasts the creamy mushroom filling nicely.

Mushroom Ravioli Sauce Pairing #2 is a rose sauce. It is the only cream based sauce and it’s fun to make because it involves setting vodka on fire. This sauce is very similar to the sauce that I make for my vodka penne (recipe here).

Mushroom Ravioli Sauce Pairing #3 is a white wine and butter sauce that goes really well with the mushrooms. I like to serve this sauce over giant raviolis.

Mushroom Ravioli Sauce Pairing #4 is one of the simplest, yet the fanciest sauce that I’ve paired with mushroom ravioli. If only I could afford white truffles to go with this, because that’s how they serve it in some parts of Italy. I like to serve this browned butter over giant raviolis.

Photo above: Giant raviolis in White Wine Sauce

Tomato Sauce for Mushroom Ravioli

mushroom ravioli (store bought or made from scratch, recipe here)

1/2 cup tomato based pasta sauce per serving (I used store bought)

1 tbsp whipping cream per 1/2 cup of tomato sauce used (optional)

grated parmesan cheese (I use a Microplane coarse grater)

freshly cracked black pepper

parsley for garnish (optional)

Cook the mushroom ravioli in a large pot of boiling, salted water until the pasta is tender and the filling is hot. Meanwhile, heat the tomato sauce in a covered sauce pot over medium heat, stirring occasionally. Use a slotted spoon (I use a Chinese wire strainer) to remove the ravioli from the water and drain well. Gently stir the whipping cream into the tomato sauce and toss the ravioli in the sauce. Plate the pasta, add some freshly cracked black pepper, top with some grated parmesan cheese and garnish with parsley (if using). Serve hot.

Photo above: Standard sized ravioli in Tomato Sauce

Vodka Cream Sauce for Mushroom Ravioli

makes sauce for 3 to 4 servings

mushroom ravioli (store bought or made from scratch, recipe here)

4 tbsp tomato based pasta sauce

salt and ground black pepper

grated parmesan cheese (I use a Microplane coarse grater)

fresh parsley or basil for garnish (optional)

Cook the mushroom ravioli in a large pot of boiling, salted water until the pasta is tender and the filling is hot. Meanwhile, over medium heat, heat 1 tbsp olive oil in a large saute pan. Add the garlic and cook for 30 seconds to 1 minute. Add the vodka. Very carefully, using a lit match, tilt the pan slightly and light the vodka on fire at the very edge of the pan keeping your hands as far away from the pan as possible. Be very careful, as the flames spread immediately and come up quite high. Holding the handle of the pan, shake the pan gently back and forth until all of the vodka is burnt off and the fire goes out by itself. Be careful not to spill any of the vodka from the pan. Then add the cream and simmer for 1 minute. Stir in the tomato sauce and salt and pepper to taste. Once the sauce is heated through, toss with the strained ravioli. Plate the pasta, top with some grated parmesan cheese and garnish with parsley or basil if using. Serve hot.

White Wine Sauce for Mushroom Ravioli

makes sauce for 3 to 4 servings

mushroom ravioli (store bought or made from scratch, recipe here)

1 1/2 cups chicken broth (or sodium reduced chicken broth)

2 tbsp + 3 tbsp unsalted butter

2 garlic cloves, finely minced

1/2 tsp dried tarragon (or 1 tsp fresh parsley, chopped)

white truffle oil (optional)

Cook the mushroom ravioli in a large pot of boiling, salted water until the pasta is tender and the filling is hot. Meanwhile, in a saucepan, melt 2 tbsp of butter with a drizzle of olive oil over medium heat. Add the diced shallots and cook, stirring frequently, for 30 seconds to 1 minute. Then add the garlic and the chopped fresh parsley if using. Add a pinch of white pepper and once the garlic is aromatic and softened, about 30 seconds, add the white wine. Bring the liquid to a boil and reduce the heat to maintain a simmer until the liquid is reduced to about 1/2, about 7 minutes. (I like to reduce the sauce until I have more than half of the liquid left.) Add the chicken broth and dried tarragon if using and increase the heat back to medium. Bring to a boil, reduce the heat again, and simmer until the liquid is reduced by about 1/2, about 7 minutes. Add 3 tbsp of butter and mix in well. Remove the sauce from the heat and adjust salt and white pepper to taste. Plate the strained ravioli, pour the sauce over the ravioli and drizzle with white truffle oil if using. Serve hot.

Photo above: Giant ravioli in Browned Butter Sauce

Browned Butter Sauce for Mushroom Ravioli

makes sauce for 3 to 4 servings

mushroom ravioli (store bought or made from scratch, recipe here)

small bunch of fresh sage leaves (optional)

white truffle shavings (optional)

Cook the mushroom ravioli in a large pot of boiling, salted water until the pasta is tender and the filling is hot. Meanwhile, in a heavy bottomed sauce pan, melt the butter over medium heat. Swirl it frequently until the milk solids brown and give off a nutty aroma. Remove from heat and throw in a few sage leaves if using. While still hot, pour the sauce over strained ravioli and top with white truffle shavings if using. Serve immediately.


Homemade Ravioli

  • 3 ½ cups flour
  • 3 eggs
  • 3 tablespoons salad oil
  • ½ cup water
  • ½ teaspoon salt
  • ½ pound beef, cubed
  • ½ pound veal, cubed
  • ½ cup chopped nuts
  • ½ cup chopped celery
  • ½ cup chopped carrots
  • Salt and pepper
  • 1 ½ cups cooked, chopped spinach
  • 4 eggs
  • 1 cup grated Parmesan cheese
  • 4 eggs, beaten
  • 2 cups milk
  • 4 cups seasoned bread crumbs
  • Grated Parmesan, for garnish
  • Tomato sauce, for serving

In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.

Preheat the oven to 350 degree F.

Combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.

Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well to create a paste-like texture.

Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard.

Make an egg wash by mixing together the eggs and milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.

Preheat a deep fryer to 350 degree F.

Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.