I love mushrooms, and one of my favorite dishes when I go out to eat is mushroom ravioli. However, it’s pretty hard to find without cheese. Olive Garden makes a good ravioli, but we don’t have one too close to us, and I feel like it’s overpriced for something I could probably make at home.
So, I tried to recreate it, and I think I did a pretty good job. I used wonton wrappers instead of pasta sheets because I couldn’t find the latter at my store. I even went back to look, and my grocery store didn’t have them. I may have to make a trip to a specialty store like Harry’s to see if I can find some there. I think the ravioli would be MUCH better with the pasta sheets.
I sauteed baby portabella mushrooms in oil with garlic salt and black pepper, and then add a few splashes of soy sauce. There’s nothing better to me than mushrooms in soy sauce. I could eat these ALL.DAY.LONG. Seriously.
After the mushrooms were cooked, I pulsed them in my blender (since I don’t have a food processor). I ended up leaving several big chunks, which is how I like the filling. Then, I started filling the wonton wrappers. I didn’t measure out how much filling I used for each wrapper, but it wasn’t much.
Sealing the wrappers was the most difficult for me. I got very frustrated because they didn’t seem to be sealing, but once I let them sit when I moved on to filling the next wrapper, they sealed. The process just seemed very time consuming. Hopefully, the more I do it, the faster I’ll get.
After I sealed them, I would drop three at a time into my pot of boiling water. I would advice sliding them off of a spatula. It seemed to be less “traumatic”, so to speak, and worked well for us. Boil them for 3 minutes.
The raviolis were a little slimy on the bottom, probably because I put them directly onto a plate when I took them out of the water. Next time, I will put them in one layer on a paper towel. Hopefully that will help a bit. All in all, though, they were really good!
- package baby portabella mushrooms
- Garlic salt to taste
- Pepper to taste
- Soy sauce1 package wonton wrappers
- Spaghetti sauce
- Saute mushrooms in oil, adding garlic salt and pepper to taste.
- Add splashes of soy sauce, and continue cooking.
- Put mushrooms in blender and pulse until desired texture.
- Spoon filling onto wonton wrapper. Put another wrapper on top, and seal edges with water.
- Put wontons in boiling water, cooking for 3 minutes. Serve with spaghetti sauce on top.
Like it? PIN IT!