Photo of Wild mushroom ravioli in simple tomato sauce by WW

Wild mushroom ravioli in simple tomato sauce

SmartPoints® value per serving
Total Time
36 min
15 min
21 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

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.

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