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My review
Mushroom and Mascarpone Ravioli
Chef Jean Pierre
"Ravioli are made using wonton wrappers and stuffed with a luxurious mascarpone and mushroom filling."
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Ingredients
39 m servings 519 calsOriginal recipe yields 4 servings
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Directions
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- Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
- In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
- Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
- Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.
Nutrition Facts
Per Serving: 519 calories; 32 g fat; 46 g carbohydrates; 14.9 g protein; 123 mg cholesterol; 424 mg sodium. Full nutrition
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Reviews
Read all reviews 3239 Ratings
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Most helpful positive review
10/26/2008
The filling was very yummy but I followed the other reviewers' suggestion and made my own pasta.Mrs.Payne suggested the "Basic Pasta" recipe from this site and I made it as is, only to find out ...
Most helpful critical review
5/24/2009
I have never had such an experience with a dish. Since I was having 4 couples over for dinner, I decided to “test” the ravioli before I served it. Let me say that the filling was outstanding. ...
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10/26/2008
The filling was very yummy but I followed the other reviewers' suggestion and made my own pasta.Mrs.Payne suggested the "Basic Pasta" recipe from this site and I made it as is, only to find out ...
4/21/2008
5 Stars - for the filling 0 Stars - for using wonton wrapper Twice we used the wonton wrappers becasue the filling was so delicious. But it left a little something to be desired. Then, we got ...
7/24/2009
The filling is absolutely unbelievably melt in your mouth amazing! Even for a mere "mushrooms are just ok and sometimes I pick em out of stuff" kinda eater like me. No, the wonton wrappers are n...
2/3/2010
Better than Olive Garden! I changed the mushrooms to portobello as I like their flavour better, plus I was looking to duplicate Olive Garden's portobello ravioli. I also used dried herbs; 1tsp...
8/27/2008
The filling was restaurant quality, and instead of making ravioli, I shaped each won-ton wrapper into tortellini and I didn't lose a single one.
4/30/2008
This was one of the most delicious fillings I have ever had, and is going into my cookbook 4ever! The one thing I did not do (based on what others said) was use the won ton wrappers. Instead, I...
5/24/2009
I have never had such an experience with a dish. Since I was having 4 couples over for dinner, I decided to “test” the ravioli before I served it. Let me say that the filling was outstanding. ...
4/29/2008
This recipe is amazing. To keep the ravs from coming apart while cooking use a pastry wheel to seal the edges and when you drop these in the boiling water immediatly lower the boil to a simmer. ...