Cheese & Mushroom Ravioli

Another recipe from the brain of Shawna...I saw on several websites that you can make ravioli with won ton wrappers, so I put together some ingredients that sounded appetizing as ravioli and voila! Here you have my Cheese & Mushroom ravioli, which I served with a Lemon Garlic Olive Oil sauce...but you could use whatever you have the appetite for!

Cheese & Mushroom Ravioli

  • 24 Won Ton wrappers
  • 1 c. of Ricotta cheese
  • 1/2 c. of shredded mozzarella cheese
  • 1/2 c. of shredded Parmesan cheese
  • 1/4 cup of small diced Baby Bella or mushroom of your choice
  • 1 egg
  • 2 tbs. water
  • 2 tbs. finely chopped fresh Italian parsley
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Mix cheeses, mushrooms, parsley, salt & pepper in a mixing bowl.
In a second small bowl, beat egg & water together.
Lay out 2 won ton wrappers, brush one with egg mixture around all edges.
Scoop out 1 1/2-2 tbs. of filling into the center.
Lay second won ton wrapper on top of the first and pinch together from the middle out, getting as much air out as possible.
Repeat with remaining wrappers & filling.
Boil ravioli for 3 minutes until cooked throughout & serve with the sauce of your choice.

1 comment:

Joelen said...

Mmmm I love using wonton wrappers for quick ravioli!


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