Wild mushroom ravioli in simple tomato sauce

Wild mushroom ravioli in simple tomato sauce

Total Time
40 min
15 min
25 min
Ravioli, aka perfect pasta pillows. In this case, we fill them with a mouthwatering mushroom mixture. To start, try wonton wrappers (sometimes called wonton skins) for your ravioli pasta. Frozen wonton wrappers can be found in the ethnic section of the frozen food department in many supermarkets. They're a simple trick to save time from making homemade pasta. The inside of the ravioli is made with dried shiitake mushrooms that have been cooked in a nonstick skillet with finely chopped onion, minced garlic cloves, and a dry white wine. A simple tomato sauce made from scratch and grated Parmesan cheese on top make for an ideal finish.


Olive oil

3 tsp, divided

Dried shiitake mushroom

¼ pound(s), fresh, stems discarded, caps very thinly sliced


cup(s), chopped, minced, divided


4 clove(s), minced, divided

White wine

½ cup(s), dry

Table salt

¼ tsp

Table salt


Black pepper

¼ tsp, freshly ground, divided

Wonton wrapper

10 item(s), thawed if frozen

Plum tomato

¾ pound(s), cored, seeded, and chopped

Tomato paste

2 Tbsp

Fresh basil

1 Tbsp, fresh, chopped

Grated Parmesan cheese

2 Tbsp


  1. In medium skillet over medium-high heat, warm 2 tsp oil. Add mushrooms, 1 tbsp onion, and 2 garlic cloves; cook, stirring occasionally, until softened, about 3 minutes. Add 1⁄4 cup wine; reduce heat and simmer until liquid evaporates and mushrooms are golden, about 8 minutes. Stir in 1⁄4 tsp salt and 1⁄8 tsp black pepper. Remove skillet from heat and let cool completely.
  2. Arrange 5 wonton wrappers on work surface. In center of each, place 2 tsp mushroom mixture. Moisten edges of wrappers with water. Fold half of each wrapper over filling, making triangles; press edges lightly together to seal. Repeat with remaining wrappers and filling, making total of 10 ravioli. Place ravioli on baking sheet and cover with damp paper towels; refrigerate until ready to use.
  3. Wipe out skillet. In skillet over medium-high heat, warm remaining 1 tsp oil. Add remaining onion and remaining 2 garlic cloves; cook, stirring, about 2 minutes. Add remaining 1⁄4 cup wine, tomatoes, and tomato paste and bring to simmer; cook until slightly thickened, about 3 minutes. Remove from heat. Stir in basil, remaining 1⁄8 tsp salt, and remaining 1⁄8 tsp black pepper. Keep warm.
  4. Bring large saucepan of lightly salted water to simmer. Add ravioli and simmer 5 minutes (do not let them boil). Remove ravioli with slotted spoon, let drain, and divide between 2 bowls. Top each bowl evenly with sauce and Parmesan.
  5. Serving size: 5 ravioli with 1⁄3 cup sauce and 1 tbsp cheese