This mushroom ravioli recipe is fairly simple, uses few ingredients, is loaded with flavor, and is a pleasant departure from everyday dinners. Enjoy!
Ingredients
- butter: 6 Tbsp (divided)
- mushrooms: 1 pack (8 ounce pack, chopped, fresh)
- ½ cups vegetable broth: 1 piece
- garlic: 3 clove (minced)
- stalks scallions: 3 piece (chopped)
- fresh sage: 1 tsp (to taste, chopped)
- fresh dill: 0.25 tsp (to taste, chopped)
- fresh thyme: 0.25 tsp (to taste, chopped)
- fresh parsley: 0.25 tsp (to taste, chopped)
- (3.5 inch square) wonton wrappers: 20 piece
Metric Conversion
Stages of cooking
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Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve–this will be your sauce later. The consistency should be thin, and the color should be dark.
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Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.
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Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.
