Mushroom Cheese Ravioli with Rosemary Butter Sauce.
Total Time
1 hour
Prep Time
45 minutes
Cook Time
15 minutes
Rating
4.45 out of 5 stars
(85)
Ingredients
6 servings
- 2 tablespoons butter
- 16 ounces cremini mushrooms (chopped)
- 1 tablespoon chopped fresh thyme
- 2 tablespoons balsamic vinegar
- 1 cup whole milk ricotta cheese
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan cheese
- kosher salt + pepper
- 40-50 circle or square wonton wrappers
- 8 tablespoon salted butter
- 3 cloves garlic (minced or grated)
- 1 tablespoon chopped fresh rosemary (plus more for serving)
- 1/2 cup white wine or chicken broth
- 2 cups low sodium chicken broth
- chopped parsley (for serving)
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Preparation
Step 1
Melt the butter in a large skillet set over medium high heat. Add the mushrooms and cook until soft and caramelized, about 5 minutes. Add the thyme and season with salt and pepper. Add the balsamic vinegar and cook until the balsamic coats the mushrooms, about 3-4 minutes. Remove from the heat and let cool completely.
Step 2
In a medium bowl, stir together the ricotta, fontina, and parmesan. Season with salt and pepper. Fold in the mushrooms.
Step 3
Lay out about 6 wrappers. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Alternately you can create triangles with the square wrappers if desired. Be sure to keep the ravioli's covered as work work to prevent them from drying out.
Step 4
Make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Pour in the wine and chicken broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly.
Step 5
Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain.
Step 6
Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with parmesan and parsley. EAT!
Step 7
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