Wild Mushroom Ravioli in Simple Tomato Sauce
- Total Time
Wonton wrappers (sometimes called wonton skins) make wonderful ravioli.
olive oil1 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 clove(s), medium, minced
white wine½ cup(s), dry
table salt½ tsp
black pepper¼ tsp, freshly ground
wonton wrapper(s)10 item(s), thawed if frozen
plum tomato(es)¾ pound(s), cored, seeded, and chopped
canned tomato paste2 Tbsp
basil1 Tbsp, fresh, chopped
grated Parmesan cheese2 Tbsp, fresh Parmigiano-Reggiano
- 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.
- 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.
- 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.
- 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.