Mushroom Marinara Ravioli

Print
IMG_2316_Thumbnail

Mushroom Marinara Ravioli

  • Author: Mushroom Council
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4
  • Category: Main, Pasta, Vegetarian

Description

This ravioli is stuffed with a savory blend of mushrooms and herbs. Wonton wrappers make a simple substitute for fresh pasta, but feel free to use fresh pasta dough from the store or make your own. The final dish is served with a simple, rich tomato sauce and more sautéed mushrooms.


Ingredients

Sauce

  • 4 tablespoons extra virgin olive oil
  • ¼ cup diced yellow onion
  • 2 garlic cloves, minced
  • one 28-ounce can crushed tomatoes
  • 1 tablespoon sugar
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 ¼ teaspoons fine sea salt
  • ¼ teaspoon crushed red pepper (optional)
  • 8 ounces white button mushrooms, sliced
  • ½ teaspoon chopped fresh parsley
  • Pinch ground black pepper

Ravioli

  • 8 ounces white button mushrooms, chopped
  • ¼ cup freshly grated parmesan
  • 1/3 cup packed basil leaves
  • 4 garlic cloves, chopped
  • 8 to 10 fresh oregano leaves
  • 2 tablespoons panko bread crumbs
  • ¼ teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 40 wonton wrappers
  • Grated Parmesan and chopped herbs for garnish

Instructions

  1. Start the sauce by heating 2 tablespoons of the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook for 3 minutes, until the onion begins to soften. Reduce the heat to medium and add the crushed tomatoes.
  2. Stir in the sugar, dried basil, dried oregano, 1 teaspoon of the salt, and crushed red pepper (if using). Bring to a simmer, partially covered with a lid, and stir occasionally while you finish the ravioli.
  3. To make the ravioli, place the chopped mushrooms in a food processor with the Parmesan, basil leaves, garlic, and oregano. Process on high for 30 seconds, until the mushrooms look nearly pureed. Pour into a bowl and stir in the bread crumbs, salt, and pepper.
  4. Bring a large pot of water to a boil. Working on a flat surface, lay out 20 of the wonton wrappers. Place a generous teaspoon of the mushroom filling in the center of each square. Brush the edges with water and place the remaining wontons over each scoop of filling. Press and pinch the edges to seal the ravioli. You can also use a scalloped cutter or a biscuit cutter to give the ravioli a round or scalloped edge.
  5. Boil the ravioli a few at a time for 1 minute, until they float to the top. Remove with a slotted spoon and transfer 5 ravioli to each of 4 serving plates.
  6. Finish the sauce by heating the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the sliced mushrooms and cook for 5 minutes, until tender. Toss with the remaining ¼ teaspoon salt, pepper, and parsley.
  7. Pour some sauce over each plate of ravioli and top with an equal amount of mushrooms. Garnish with Parmesan and chopped herbs when served.

If you like this, try these:

Avocado and Farro Harvest Buddha Bowl

With meaty shiitake mushrooms, this healthy vegetarian power bowl with a tahini drizzle will give you loads of energy.

view Recipe

Oyster Mushroom Toast with Black Pepper Ricotta and Lemon Dressed Microgreens

Rich oyster mushrooms are combined with creamy ricotta and sweet cherry tomatoes in these bite-size toasts. The microgreens sprinkled on top add a burst of refreshing lemon flavor that balances the pleasant earthiness of the mushrooms for an appetizer or snack that is both beautifully presented and delicious.

view Recipe
MCNov17-2-1441_Feature

Enoki Bulgogi Bibimbap

This recipe provides a meat-free twist on the traditional Korean dish. Finely chopped enoki mushrooms absorb the sweet and savory flavors of the marinade and pair well with the combination sautéed greens and crisp fresh cucumber to create a filling meal.

view Recipe
  • Connect with other mushroom lovers

    @mushroomcouncil

    • A combination of tender maitakes, nutty wild rice and crunchy walnuts make this salad a delicious addition to your next lunch, dinner or even potluck! 🍴
.
.
RECIPE 👉 MUSHROOMCOUNCIL.COM
    • Did someone say tahini, mushrooms AND veggies? Count us in! This Avocado and Farro Harvest Buddha Bowl is a vegetarian bowl that is packed full of the best ingredients to keep you full and satisfied! 🥑
.
.
RECICPE 👉 MUSHROOMC0UNCIL.COM
    • Got a case of the #SundayScaries? Gorgonzola & Port Macaroni Stuffed Portabellas are the best cure and also the best dish to celebrate #NationalCheeseDay! 🧀
.
.
RECIPE 👉 MUSHROOMCOUNCIL.COM
    • Wakey, wakey, eggs and...mushrooms! Stay energized throughout the morning with a serving of this Egg Mushroom Kale Skillet.
.
.
RECIPE 👉 MUSHROOMCOUNCIL.COM
    • It may be chilly outside, but we have the perfect meal to keep you warm and happy tonight. @skinnytaste's Braised Chicken Thighs with Mushrooms and Leeks recipe can be quickly prepped and popped in the oven for a flavorful dinner dish.
    • It's a New Year! How will mushrooms fit into your resolutions?
.
Comment the emoji next to your resolution and let us know!
🍽 COOKING
🥗 NUTRITION
🔄 SUSTAINABLE