Easy Mushroom and Mascarpone Ravioli

Easy Mushroom and Mascarpone Ravioli


36 people made this

It's very easy to make your own ravioli using wonton wrappers. These are stuffed with a luxurious mascarpone and mushroom filling.

Chef Jean Pierre

Serves: 4 

  • 1 tablespoon olive oil
  • 2 large eschallots, minced
  • 250g fresh mushrooms, chopped
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh chives
  • 250g mascarpone cheese
  • 1 pinch salt and pepper to taste
  • 32 (10cm square) wonton wrappers
  • 1 egg, beaten
  • 2 tablespoons milk

Preparation:25min  ›  Cook:14min  ›  Ready in:39min 

  1. Heat the olive oil in a large frypan over medium-high heat. Add the eschallots; 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.
  2. In a medium bowl stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
  3. 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 cling wrap.
  4. 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.

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