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Mushroom Ravioli with Parmesan Chive Sauce
Filed under Main Dishes - Pasta, Main Dishes - VegetarianJul 20
One thing that I keep saying is that we are going to try to eat meat free at least once a week. And I’ve been doing ok at that, but my problem is, whenever we go meat free, I usually turn to pasta! But we love pasta, so I can’t really complain. 
I’ve made pasta from wonton wrappers before, and I loved the sound of this mushroom filling. But let me give you a few pointers if you ever decided to “make” pasta like this. First of all, the original recipe said to fill the wrappers with 2 teaspoons of the filling. I cut it down to 1 because if you don’t seal the edges completely, they will never hold together when you go to boil them. Believe me – I know from experience!! Also, make sure that you don’t puncture the wonton wrapper at all, because any kind of hole caused all of the filling to come out of the wrapper.
These really are easy, although time consuming. But the good thing is that you can make up a batch, and then freeze whatever you aren’t going to eat. I made the full batch, and now I have enough for another dinner in our freezer for another night when I just don’t feel like cooking! So a little bit of time for 2 meals isn’t so bad. And I have to admit that I didn’t have high hopes for this sauce since it has no butter in it, but I was pleasantly surprised. Overall, I really enjoyed this whole dish!
Mushroom Ravioli with Parmesan Chive Sauce
adapted from Cooking Light Annual Recipes 2008
serves 4+
Ravioli
1/2 (8-ounce) package button mushrooms
6 ounces portobello mushrooms
1 teaspoon olive oil
1 teaspoon butter
2 tablespoons finely chopped onion
1/8 teaspoon salt
2 tablespoons grated Parmesan
30 wonton wrappers
1 teaspoon cornstarchSauce
1 cup low-fat milk
2 tablespoon all-purpose flour
4 tablespoons fresh grated Parmesan cheese
2 tablespoons fresh chopped chives
1/4 teaspoon salt
dash of freshly ground pepperTo prepare ravioli, place mushrooms in food processor; pulse 10 times or until finely chopped. Heat oil and butter in a large nonstick skillet over medium-high heat. Add shallots, and sauté for 2 minutes. Add mushrooms and 1/8 teaspoon salt; cook 5 minutes or until moisture evaporates, stirring occasionally. Stir in cheese.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 teaspoon mushroom mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch.
To prepare sauce, combine milk and flour in a small saucepan over medium-low heat; stir with a whisk. Cook 4 minutes or until slightly thickened, stirring frequently. Remove from heat; stir in cheese, chives, salt, and pepper. Set aside; keep warm.
Cook ravioli in boiling water 2 minutes or until tender. Drain. Serve with sauce. Garnish with fresh chives, if desired.
17 Responses to “Mushroom Ravioli with Parmesan Chive Sauce”
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Rosa's Yummy Yums said on July 20th, 2010 at 1:14 pm
A delicious dish! What a wonderful combination.
Cheers,
Rosa
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kat said on July 20th, 2010 at 1:31 pm
I love making pasta from wonton wrappers, its such a quick way to get that fresh pasta taste
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Kitten with a Whisk said on July 20th, 2010 at 1:33 pm
This dish is right up my alley! I always seem to forget that I can use wonton wrappers for ravioli.
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Jennifurla said on July 20th, 2010 at 1:47 pm
Umm wow, great idea. CHive Parmesan sauce..heaven
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Pam said on July 20th, 2010 at 2:00 pm
That's a delicious looking dish! I've never tried ravioli with the wonton wrappers and must try it! Thanks for the recipe!
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Susi said on July 20th, 2010 at 2:39 pm
What a fun way to make homemade ravioli! Plus anything containing mushrooms has got to be delicious
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Monet said on July 20th, 2010 at 4:36 pm
What a healthy way to prepare ravioli. I completely agree with using less than 2 tsps per square. I had similar over-stuffing problems when I tried this a few months ago. This looks great…but how could anything with mushrooms and pasta not?
http://anecdotesandapples.weebly.com[Reply]
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Joanne said on July 20th, 2010 at 5:24 pm
Pasta is the only way I can get my parents to go meat free, so know you're not alone! This looks like a fantastic dish…I love the sound of that sauce!
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Kim said on July 20th, 2010 at 6:04 pm
I've been wanting to try using wonton wrappers for ravioli. Good to know your tips!! Looks delicious.
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heather said on July 20th, 2010 at 6:26 pm
the sauce sound tasty! I may try it on cheese ravioli…not a mushroom fan!
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eatme_delicious said on July 20th, 2010 at 8:33 pm
Yummy! I remember making ravioli with wonton wrappers before and getting so tired from filling ravioli after ravioli! It's the kind of job to do with friends I think.
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Liz said on July 21st, 2010 at 12:28 am
We are trying eat meat-free a couple nights a week too! This dish looks really fantastic!
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Abby said on July 21st, 2010 at 1:33 am
I've never been able to make the raviolis stay together!
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grace said on July 21st, 2010 at 8:56 am
thanks for those pointers–i love ravioli and the idea of filling it with whatever i want, but i've never made it. that sauce sounds great.
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Patsyk said on July 21st, 2010 at 2:50 pm
If I go meatless, it's always pasta! I love the ingredients in this recipe… and the sauce must be very robust with the Parmesan in it. Looks fantastic!
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Sweet and Savory said on July 25th, 2010 at 11:40 pm
As I print up, one recipe after another, from your blog, I wonder why I don't just copy the whole blog and start cooking.
Your recipes are my kind of recipes. Thanks.
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[...] Adapted from Taste & Tell [...]
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