Ravioli is easily one of my all-time favorite foods. I don’t care what kind. Traditional meat, pumpkin, goat cheese, ricotta, mozzarella, salmon, you name it. The problem is that they’re kind of a pain in the ass to make. And when I say “kind of,” I mean “absolutely.” But I took one for the team (my team obviously) and threw these mushroom ravioli together and it actually wasn’t all that bad! And the result is wow. There are awesome flavors happening here including mushroom (my favorite…umami…yum), garlic, sage, sundried tomato, prosciutto…I mean, seriously. Lots of greatness happening here.
Using wonton wrappers for the “dough” is pretty brilliant and easy. Just be careful when you are separately the thin layers that you don’t make little tears in them, because once you throw them in the water, the filling will slowly seep out into the boiling water.
And just look at the beautiful result! I will definitely make this again — it’s delicious and really impressive if you’re looking to show off a bit.
- Make the garlic in advance when you have the time to roast them — it takes a little while.
- Find the wonton wrappers in the freezer section of the grocery store.
- The food processor part of the recipe below didn’t go very smoothly for me. Because the filling is pretty chunky, it didn’t pulse together well. I ended up having to do lots of stirring, pulsing, stirring again and getting the filling down near the blades so it would mix up. It finally worked out, but there was a bit of elbow grease involved. I’m not sure there’s a better way to do it, except to perhaps try doing it in a couple of batches so there’s not so much in the processor bowl at once.
- You can buy sliced mushrooms or slice them yourself.
- Don’t even think about using dried sage. Fresh is essential.
- The wrappers stick to everything, so don’t stack the ravioli.
- Make sure you press down firmly around the edges of the ravioli to seal the edges.
- 2 8-ounce packages sliced white mushrooms
- 2 heads roasted garlic (see below for directions)
- 9 sun-dried tomatoes packed in oil, 8 halved (about 1/3 cup) and 1 finely chopped
- 8 fresh sage leaves, chopped (about 1-1/2 tablespoons), plus thin strips for garnishing
- 3/4 cup extra-virgin olive oil
- 1/2 cup grated parmesan cheese
- 40 wonton wrappers
- 4 slices prosciutto, thinly sliced crosswise into strips
Roast the garlic in advance. Cut the top quarter off the top of the garlic bulbs. Place them in a pie pan (or wrap them in foil) and drizzle the tops with the olive oil. Sprinkle with salt and pepper. Cover them with foil and bake until the garlic is roasted and soft, about 45 minutes.
In a food processor, finely chop half of the mushrooms, the roasted garlic, halved sun-dried tomatoes and chopped sage; stir in 1/2 teaspoon salt. In a medium skillet, heat 1/4 cup olive oil over medium-high heat. Add the mushroom mixture and cook, stirring, for 3 minutes. Transfer to a bowl and let cool slightly; stir in 6 tablespoons cheese.
Meanwhile, heat 1/4 cup olive oil in the same skillet over medium-high heat; add the remaining mushrooms. Cook until golden, about 7 minutes. Remove from the heat, stir in the chopped sun-dried tomato and season with salt and pepper; let cool.
Bring a large pot of salted water to a boil; lower the heat and bring to a simmer. Lay 20 wonton wrappers on a work surface and place a bowl of water alongside. Place 1 tablespoon chopped mushroom mixture in the center of each wrapper. Using a pastry brush, dampen the edges with water; cover with another wrapper, pressing around the filling to push out the air and seal. Working in batches, add the ravioli to the simmering water and cook for 3 minutes; remove with a slotted spoon.
Divide the ravioli among 4 plates; top with the cooked mushrooms, prosciutto and remaining 2 tablespoons parmesan. Drizzle 1 tablespoon olive oil on each plate and scatter the sage strips on top.