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Mushroom (mock) Ravioli March 30, 2010

Filed under: Recipe — Desiree @ 9:01 am
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So, I love Mushroom Ravioli, but can’t make pasta.  I’m kinda pasta-re-re and I’m going to blame it on the fact that I don’t have a pasta machine.  So… there!

But I read about a cheat way to make ravioli so I thought I would give it a try.  And guess what?  It worked!  Yum!

Here is what I made:

Mushroom (mock) Ravili


  • 2 Tbsp Olive Oil, Extra Virgin
  • 1 lb of mushrooms, chopped welll
  • 2 cloves of garlic, minced
  • 1 medium onion, minced
  • 1.5 tsp balsamic vinegar
  • 1 package of wonton wrappers
  • 1 jar of alfredo sauce, or 2 cups of homemade


  • Saute onions in Olive Oil over medium heat until just translucent.  Add
    mushrooms, garlic and balsamic vinegar.  Continue cooking until vinegar reduces, about 5-7 minutes.
  • Warm Alfredo Sauce in separate pan.
  • Assemble “ravioli” by taking one won-ton square and filling
    with 1.5 teaspoon (appx) of mushroom filling and wetting edges of square with water.  Fold over in triangle shape and set aside to “dry.”  Continue until all squares are filled.  You can make larger ones in a smaller quantity by using 2 wonton wraps and making them square shape.  Be sure to seal the edges with a fork, or press hard with fingers to make sure they are sealed well.
  • Boil raviolis about 3-4 minutes or until done.  The easiest way to do this (I’ve found) is to use a large saute pan filled with water and boil 5-6 raviolis (or whatever will fit without overlapping) at a time until they are done.  Pasta will take on a slight translucent effect when it is done.
  • Note:  Use generous amount of olive oil in boiling water to help reduce sticking!
  • When ravioli are done, remove and set aside in a single layer, brush with olive oil (to reduce sticking!) and cook next batch.  You should be able to layer next batch on the previous if it is well coated with oil.
  • If you have any filling left over, add it to the alfredo sauce!  Toss raviolis with sauce or serve with raviolis topped with sauce, your preference!  Delicious with Salad!

JoNathan was my helper.  He was playing with them while waiting for the boiling batches to get done.


2 Responses to “Mushroom (mock) Ravioli”

  1. Geli Says:

    You can make ravioli without pasta machine. After you make the dough you roll it out really thin, put your dollops of filling on one half of the dough, fold over the other half, and use a pastry cutter to crimp the edges and seal the ravioli. 🙂 (I haven’t tried this myself, but that’s the theory..)

    • denakisland Says:

      Yeah, I’ve tried that and it was total and utter disaster! Of course, this was before I “mastered” bread and dough making. So maybe another attempt might be in order!

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