Craving homemade ravioli but short on time? I have the ultimate kitchen hack for you: wonton wrappers! This recipe transforms simple ingredients into an elegant, restaurant-worthy dish. We’ll stuff delicate wrappers with a rich, savory wild mushroom filling, then serve them over a stunningly vibrant and creamy green pea purée. It’s a sophisticated yet surprisingly simple meal that’s perfect for a special weeknight dinner or for impressing guests. Get ready to fall in love with the easiest, most delicious ravioli you’ve ever made at home!
Ingredients
• Mushroom Ravioli
• 2 tablespoons / 30 ml olive oil
• ½ small onion, chopped, about ½ cup / 60 g
• 1 clove garlic, minced, about 1 teaspoon
• ½ teaspoon / 1 g chopped fresh thyme
• 8 ounces / 225 g wild mushroom mix, chopped
• 2 tablespoons / 30 ml sherry
• 24 wonton wrappers
• Green Pea Purée
• 2 cups / 290 g frozen peas, thawed
• ¾ cup / 180 ml low-sodium vegetable broth
• 2 tablespoons / 15 g grated Parmesan cheese, plus more for garnish
Instructions
1. Prepare the Mushroom Filling: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 5-7 minutes, until soft and lightly browned. Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant. Turn the heat up to high, add the chopped mushrooms, and sauté for about 7 minutes, until they’ve released their liquid and it has evaporated. Deglaze the pan with the sherry, cooking for 1 minute until it has evaporated. Transfer the mixture to a bowl and let it cool for at least 20 minutes.2. Assemble the Ravioli: Lay a wonton wrapper on a clean surface. Lightly brush the edges with water. Place about 1 teaspoon of the cooled mushroom filling in the center. Fold the wrapper over to form a triangle, pressing firmly around the edges to seal completely and remove any air pockets. Repeat with the remaining wrappers and filling.3. Make the Green Pea Purée: In a blender, combine the thawed peas, vegetable broth, and Parmesan cheese. Blend until completely smooth and creamy. Pour the purée into a small saucepan and warm gently over medium heat. Season to taste with salt and freshly ground black pepper.4. Cook and Serve: Bring a large pot of generously salted water to a rolling boil. Carefully add the ravioli and cook for just 2-3 minutes, or until they float to the surface and are tender. Drain well. To serve, spoon a generous amount of the warm pea purée onto each plate, arrange the cooked ravioli on top, and finish with an extra sprinkle of grated Parmesan, if desired.
Nutritional Information
• Nutrition Information
• Per serving (serves 4)
• Calories: 292
• Protein: 11 g
• Total Fat: 8.5 g
• Saturated Fat: 1.5 g
• Carbohydrates: 42 g
• Cholesterol: 7 mg
• Sodium: 637 mg
• Fiber: 5 g
• Sugar: 6 g
Pro Tips
• Make-Ahead Marvel: Arrange uncooked ravioli in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Cook directly from frozen, adding an extra minute or two to the boiling time.
• Seal the Deal: Don’t overfill your ravioli, as this can cause them to burst. Ensure you press out all air bubbles before sealing the edges tightly. A little water on the edges acts as the perfect glue.
• Mushroom Magic: For a deeper, more umami-rich filling, add a teaspoon of soy sauce or a tablespoon of nutritional yeast to the mushroom mixture after it has cooled. A pinch of red pepper flakes during cooking also adds a lovely warmth.
FAQ
Q: Can I make this wonton ravioli recipe vegan
A: Yes, this recipe is easily adapted to be fully vegan. For the mushroom filling, simply ensure your sherry is vegan-certified. In the green pea purée, substitute the Parmesan cheese with 1-2 tablespoons of nutritional yeast for a similar cheesy, umami flavor. Most importantly, double-check that your wonton wrappers are egg-free, as many brands are.
Q: How can I add more protein to this vegetarian ravioli
A: To boost the protein content, consider adding about ½ cup of finely chopped, firm tofu or crumbled tempeh to the mushroom filling while sautéing. Another great option is to stir in ¼ cup of toasted, chopped walnuts or pine nuts into the cooled mushroom mixture for added protein, texture, and healthy fats.
Q: Can I prepare this mushroom ravioli ahead of time
A: Absolutely. This recipe is perfect for meal prep. You can prepare the uncooked ravioli and freeze them for later. Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Cook them directly from frozen, adding an extra 1-2 minutes to the boiling time. The pea purée can also be made up to 2 days in advance and stored in an airtight container in the refrigerator; just reheat it gently before serving.
Q: What are some other vegetarian filling or sauce ideas for wonton ravioli
A: The possibilities are endless. For the filling, try a mix of roasted butternut squash with sage, or a classic spinach and ricotta (or tofu ricotta for a vegan version). Instead of the pea purée, these ravioli are delicious served in a simple brown butter and sage sauce, a light tomato-basil sauce, or a creamy Parmesan or vegan cashew cream sauce.
