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Author Notes: This dish is a great appetizer before a nice sit down dinner. It can also be served as a main course, just up the number of ravioli served to each person. This recipe is actually better if you use wonton skins rather than fresh pasta because the wontons are so thin and delicate. If you do opt for fresh pasta, just make sure to roll the dough out as thinly as possible.
The filling to the recipe makes more than what you actually need for about 24 ravioli. The sauce and arugula are enough for roughly 4 people (3 ravioli per person). Freeze the remaining ravioli or cook them all, just add sauce and truffle oil. For the leftover filling, you can butterfly and pound out boneless skinless chicken breasts and make roulades. —Tony S
Makes 24 ravioli with leftover filling
- 1.5 pounds mixed mushrooms- good choices are shitake, oyster, crimini, even white button
- 5 tablespoons minced shallot
- 1/2 teaspoon minced fresh thyme
- 1.5 tablespoons minced garlic
- 3 tablespoons white wine
- 1/4 bunch minced flat leaf parsely
- 1/3 cup plus an additional tablespoon grated parmigiano reggiano
- 3 tablespoons mascarpone cheese
- 1 tablespoon unsalted butter
- 1 teaspoon white truffle oil (or more to taste)
- salt and white pepper to taste
- 1-2 bunches arugula
- aged balsamic vinegar and good olive oil to dress arugula
- 2 packages of wonton wrappers or enough fresh pasta dough for 24 ravioli
- Slice mushrooms and using two saute pans, saute mushrooms on medium high heat until brown. Take your time with browning, this can take 10+ minutes.
- Once mushrooms are brown, add shallots, garlic and thyme and cook for 2-3 minutes.
- Deglaze pans with white wine and possibly a tablespoon or two of water if you need more liquid. Scrape fond off of bottom of pan and evaporate all liquid.
- Transfer mushrooms to a food processor and puree. Add cheeses, parsley, salt and pepper and mix to combine.
- Place a spoonful of filling onto one wonton sheet, brush edges with water and top with another sheet. Press edges together while working any air bubbles out of the edges.
- Let ravioli sit in the fridge for several hours, covered with a damp cloth or freeze.
- Drop ravioli into salted boiling water for 3 minutes.
- While ravioli are cooking, melt butter in a small saucepan.
- Drain ravioli and return to pot. Drizzle with melted butter and truffle oil. Salt to taste.
- Dress arugula with balsamic and olive oil. Mound in the center of a plate.
- Surround mound of arugula with ravioli and sprinkle each plate with the parmigiano.
- This recipe was entered in the contest for Your Best Mushrooms