Melt-in-Your-Mouth Mushroom Ravioli
Mushroom ravioli: master homemade cheesy mushroom ravioli drenched in a savory rosemary butter sauce. A comforting and impressive meal.
Ingredients
- 2 tablespoons butter
- 16 ounces cremini mushrooms (chopped)
- 1 tablespoon chopped fresh thyme
- 2 tablespoons balsamic vinegar
- 1 cup whole milk ricotta cheese
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan cheese
- kosher salt and black pepper
- 40-50 circle or square wonton wrappers
- 8 tablespoons salted butter
- fresh rosemary sprigs
- garlic cloves, minced
- dry white wine
- chicken broth
- fresh parsley, chopped
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and cook until soft and caramelized, about 5 minutes.
- Add the thyme, salt, and pepper to the mushrooms. Stir in the balsamic vinegar and cook until it coats the mushrooms, about 3-4 minutes. Remove from heat and let cool completely.
- In a medium bowl, stir together the ricotta, fontina, and parmesan cheeses. Season with salt and pepper. Fold in the cooled mushrooms.
- Lay out about 6 wonton wrappers. Spoon 1 tablespoon of filling into the center of each. Brush the edges with water and top with a second wrapper. Press to seal, removing air, then crimp edges with a fork. Keep remaining ravioli covered.
- To make the butter sauce, brown 8 tablespoons of salted butter in a large skillet over medium heat, stirring until golden and toasted.
- Add rosemary and garlic to the browned butter and cook for 30 seconds to 1 minute until fragrant. Pour in the wine and chicken broth and bring to a boil.
- Season the sauce with salt and pepper. Cook for 5 minutes or until the sauce has reduced slightly.
- Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain and divide among bowls. Ladle sauce over ravioli and top with parmesan and parsley.
Notes
- Ensure mushrooms are fully cooled before mixing with cheese to prevent the cheese from melting prematurely.
- When sealing ravioli, press firmly to remove air bubbles; air can cause them to burst during cooking.
- For perfectly cooked ravioli, boil in batches and watch for them to float to the surface, indicating doneness.
- Make ahead: Assemble the ravioli and freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding 1-2 minutes to the boiling time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When sealing ravioli, press firmly to remove air bubbles; air can cause them to burst during cooking.
- For perfectly cooked ravioli, boil in batches and watch for them to float to the surface, indicating doneness.
- Make ahead: Assemble the ravioli and freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding 1-2 minutes to the boiling time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.