These tender ravioli with this creamy, hearty mushroom-cheese filling will surely impress your loved ones when you make it for them...whether it's on an average weeknight or for a special occasion!
Valentines Day is less than a month away which means it is time to start planning that special meal for your special someone. A few years ago I made Lobster Macaroni and Cheese, and last year I made Easy Risotto with overcooked Lobster tails (Valentines Day fail). This year I haven't quite figured out what I'm wanting to make for Dusty. Usually I like to stick with something Italian...I don't know why, but for some reason I feel the need to make a pasta dish of some type for the holiday of romance. Maybe it has to do with the fact I'm madly in love with anything and everything carbs????
Another thing I've come to love are wonton wrappers! They can be used for making wontons (of course!), dumplings, pot-stickers and ravioli. You can fill them with anything and they will be delicious. Who wants to spend all that blood, sweat and tears making homemade ravioli pasta when you can just open up a package of wonton wrappers? Not this girl!
When it comes to special holidays...do you prefer to go out to eat or stay in and make something special???
Three Cheese Mushroom Ravioli
-8 ounces coarsely chopped Herb Roasted Mushrooms
-1/2 cup Ricotta Cheese
-1/2 cup shredded Mozzarella Cheese
-1/4 cup grated Parmesan Cheese
-1/4 cup fresh minced Parsley
-1/2 teaspoon Salt
-1/8 teaspoon Pepper
-32 Wonton Wrappers
In a bowl combine the chopped mushroom, ricotta, mozzarella, parmesan, parsley, salt and pepper. Stir to combine.
Spoon 1 tablespoon of the mushroom-cheese mixture onto the center of one of the wonton wrappers. Bring the edges of the wonton wrapper with water and place another wonton wrapper on top, sealing the edges with a fork. Place the ravioli under a damp washcloth to keep the wonton wrappers from drying out. Repeat with the rest of the wrappers and mushroom-cheese mixture.
Bring a large pot of salted water to a boil. Add the ravioli to the boiling water in batches of 4-6 ravioli at a time. Cook for 2-3 minutes until the ravioli are tender. Remove with a slotted spoon and keep warm. Repeat with remaining ravioli. Serve with Alfredo sauce or you favorite tomato-based sauce. Enjoy!
*If you have leftover ravioli or don't need 4 servings, you can freeze them in a freezer-safe storage bag. Just add an additional minute or two to the cooking time when you boil the ravioli.