I just love mushroom ravioli! But, it can be difficult to find at the grocery store. Not to mention, expensive. So I decided to make my own. While I was at it, I tossed in a little spinach too. Nothing wrong with a few extra veggie points. ;)
I know the thought of making ravioli can be daunting, but I'm using a little trick that makes the process so much easier. And the secret... wonton wrappers! Or in this case, eggroll wrappers (because my little small town grocer didn't carry wonton wrappers either). It's all good. Simply cut eggroll wrappers in quarters, and BAM - wonton wrappers. And as a bonus, we can make some yummy eggrolls one night with the excess sheets!
This recipe will take a little prep work, but it is SO worth it! Once you get it all prepared, the cooking process really only takes a few minutes. You can even prepare these ahead of time for one of those nights when you need Supper in a hurry. For extended storage, you can freeze the prepared raviolis, and just pull them out when you are ready. (Extend the cooking time, if frozen.) It's just me and the kiddos tonight, so I'm cooking a few, and freezing the rest.
Let's get to it, shall we...
- 2 Tbs Butter
- 2 cups chopped Baby Portobello Mushrooms
- 1/2 cup minced Vidalia Onion
- Salt & Pepper
- 2 Cups Baby Spinach
- 1 Tbs Minced Garlic
- 1/2 cup Parmesan Cheese
- 1 cup Ricotta Cheese
- Wonton (or Eggroll) Wrappers
- Alfredo Sauce
- Chopped Parsley (optional garnish)
Note - When chopping your mushrooms, remember that they shrink when cooked, so be careful not to cut them too small.
In a large skillet, melt the butter over medium heat. Saute the mushrooms and onion with a little salt & pepper, in the melted butter until they are tender and beginning to brown. Toss in the baby spinach, and continue to stir until wilted. Add in the garlic, and cook for just a minute more.
Remove pan from the heat, and allow it to cool for a minute before transferring the mixture into a medium sized bowl. Cover tightly, and place mixture into the refrigerator to continue cooling for about an hour. Once cool, add additional salt & pepper to taste, and stir in the cheeses until mixed thoroughly.
Lay a few wonton (or cut eggroll) wrappers out on a flat surface. Add a small amount of the mushroom mixture to the center of the sheet.
Dip your finger in cool water and 'paint' the edges of the wrapper with it. Fold the wrapper over, corner to corner, and press the edges to seal. Carefully move any trapped air to and out of the edges as you seal them. Be careful not to get any of the mixture in between the edges, or your ravioli will come apart while cooking.
There you go, one finished ravioli. Place the finished ravioli on a flat surface, or carefully stack them in a bowl. But do not get any part of them wet, or they will stick together, like your sealed edges.
If you are freezing them for later use, line a flat pan (one that will fit into your freezer) with parchment paper. Lay the finished raviolis untouching in a single layer on the pan. Place them in the freezer for several hours, or overnight. Remove the frozen raviolis from the pan, and place them carefully into a labeled freezer bag. (It is okay for them to touch once they are frozen.) Return them to the freezer & they'll be ready to use when you are.
If you are cooking them now, Bring a large pot of lightly salted water to a boil. Gently add in the raviolis one at a time. Be careful not to overcrowd the pot. Cook for 2 - 3 minutes and drain. You may need to do multiple batches. If so, simply remove the cooked raviolis with a slotted spoon as you go.
Serve with your favorite warmed Alfredo sauce and garnish with a little chopped parsley.
Makes 40 - 50 raviolis ~ serving size: 5 - 6 raviolis