Wild Mushroom Ravioli

Using wonton skins as pasta makes this an impressive and easy first course.

Servings: 6

1 Ounce Dried Porcini Mushrooms, soaked in 1C boiling water 'til soft, ~10 mins., then squeezed dry
2 Cloves Garlic, peeled
8 Ounces Fresh Shiitake Mushrooms, sliced
2 Tablespoons Olive Oil
1 Teaspoon Red Pepper Flakes
1 1/4 Teaspoons Dried Thyme
Salt and Pepper, to taste
1 Teaspoon Porcini Powder
3/4 Cup Ricotta Cheese, or Fresh Goat Cheese
1 Large Egg, beaten
48 Wonton Wrappers, for 4 ravioli each
1 1/2 Teaspoons Salt
1 Teaspoon Vegetable Oil
2 Tablespoons Melted Butter, or Warm Olive Oil
Grated Parmesan Cheese

  • In a food processor mince dried mushrooms and garlic.  Add sliced mushrooms and pulse until finely chopped.
  • Heat oil, herbs and seasonings in medium skillet over medium-high heat.  When oil starts to shimmer, add the mushroom mixture and porcini powder and saute until liquid completely evaporates, about 5 mins.
  • Transfer mixture to medium bowl and stir in ricotta.  Taste and adjust seasoning. Stir in egg.
  • With a large wire rack and small bowl of water close by, lay out 6 wonton wrappers on a clean, dry cutting board.  Drop 1T filling onto each wrapper.  (I find it's easiest to do this with the 1T scoop)  Moisten the perimeter of each wrapper with a silicone brush or your index finger dipped in water bowl.  Working one at a time, top each wrapper with another wrapper, pressing out as much air as possible to seal completely.  Transfer to wire rack.  (May be covered loosely with plastic wrap and left at room temperature for 1 hour or refrigerated for 4 hours in a covered conatiner with wax paper between the layers of ravioli.)
  • Bring at least 2 qts. of water to a simmer in a large, deep skillet.  When water starts to simmer, add the salt and oil.  Use 2 skillets if more than 2 people.
  • Drop 8 ravioli into the simmering water.  Cook until the wrappers over the filling start to wrinkle and the ravioli turn from opaque to translucent and rise to the surface, about 3-4 mins.
  • Remove with a slotted spoon to shallow soup plates that have been warmed in a warm oven.  (You may add a little of the cooking liquid to keep the ravioli warm and to serve as the basis of your sauce.)  
  • Put a couple in each plate, then top with the warm ones from the next batch.
  • Drizzle with butter or oil and sprinkle with parmesan cheese and pepper.  Serve immediately.
Per Serving: 434 Calories; 15g Fat (29.6% calories from fat); 15g Protein; 65g Carbohydrate; 6g Dietary Fiber; 72mg Cholesterol; 984mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.
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