Wild Mushroom Ravioli in Simple Tomato Sauce

Total Time
36 min
15 min
21 min
Wonton wrappers (sometimes called wonton skins) make wonderful ravioli.


olive oil

1 Tbsp, or extra-virgin

dried shiitake mushroom(s)

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

uncooked onion(s)

1 small, finely chopped (about 5 tablespoons)

garlic clove(s)

4 medium clove(s), minced

white wine

½ cup(s), dry

table salt

½ tsp

black pepper

¼ tsp, freshly ground

wonton wrapper(s)

10 item(s), thawed if frozen

plum tomato(es)

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

canned tomato paste

2 Tbsp


1 Tbsp, fresh, chopped

grated Parmesan cheese

2 Tbsp, fresh Parmigiano-Reggiano


  1. Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add mushrooms, 1 tablespoon of onion, and 2 of garlic cloves; cook, stirring occasionally, until softened, about 3 minutes. Add 1/4 cup of wine, simmer until liquid evaporates and mushrooms are light golden, about 8 minutes. Stir in 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Remove skillet from heat and let cool completely.
  2. Arrange 5 of wonton wrappers on work surface. Place 2 teaspoons mushroom mixture in center of each. Moisten edge of wrappers with water and fold 1/2 of wrapper over filling; press edges to seal and form a triangle. Repeat with remaining wrappers and filling, making a total of 10 ravioli. Place ravioli on a baking sheet and cover with damp paper towels.
  3. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add remaining 1/4 cup onion and 2 garlic cloves; cook, stirring, about 2 minutes. Add remaining 1/4 cup wine, the tomatoes, and tomato paste; bring to a simmer and cook until slightly thickened, about 3 minutes. Remove from heat then stir in basil, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover to keep hot.
  4. Bring a large saucepan of lightly salted water to a simmer. Add the ravioli and simmer (do not let them boil) about 5 minutes. Remove with a slotted spoon, let drain, and place in 2 serving bowls. Top each bowl evenly with the sauce and cheese. Yields 5 ravioli with 1/3 cup sauce and 1 tablespoon cheese per serving.


Frozen wonton wrappers can be found in the ethnic section of the frozen food department in many supermarkets.

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