Mushroom and Sun-Dried Tomato Ravioli With Lemon Butter Sauce {Meatless Monday Recipe

This recipe for Mushroom and Sun-dried tomato ravioli with lemon butter sauce is absolutely amazing. It will turn Meatless Monday into a gourmet meal that will leave you wanting more.

Pasta making is a labor of love, no doubt. Hopefully, this will this recipe will inspire you and make homemade ravioli a little less intimidating.

The ravioli is made using wonton wrappers instead of traditional pasta, stuffed with flavorful sun-dried tomato, mushroom, and onion filling using fresh homemade ricotta cheese, served with a delightful lemon butter sauce using wine.

This is the first time I have ever used wonton wrappers to make an Italian pasta dish. I’m sad to say; I cannot remember the last time I made fresh pasta. It takes a lot of time and effort to make pasta from scratch. Using wonton wrappers takes a lot of work out of the equation.

Another thing I liked about using wonton wrappers is that they are so thin and light. This allows you to really taste the cheese filling resulting in a very flavorful pasta.

Let me show you how I made it!

Ingredients Needed to Make the Ravioli

• Unsalted Butter: some is needed to saute the filling and some is needed to make the sauce.
• The Filling: chopped onion, mushrooms, sun-dried tomatoes, ricotta cheese.
• Seasonings: Kosher salt, freshly cracked black pepper and oregano.
• Wonton Wrappers: These can usually be found refrigerated in your grocer’s produce isle.
• The Sauce: Butter, feshly squeezed lemon juice and white wine.

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How to Make Mushroom and Sun-Dried Tomato Ravioli With Lemon Butter Sauce

Prepare the Filling:

1. Melt 2 tablespoons of the butter in a large pan over medium heat. Add onion; saute until tender; about 5 to 7 minutes. Add mushrooms and tomatoes; season with salt and pepper. Cook until tender, about minutes.
2. Remove the mushroom mixture from the heat. Allow to cool for about 10 minutes, then add the ricotta cheese and 1 tablespoon of the oregano.

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Fill the Wonton Ravioli

1. Add water to a small bowl and place it in the prep area. Lay a wonton wrapper onto a clean work surface.
2. Spoon a heaping teaspoon of the mushroom mixture into the center.
3. Dip your finger into the bowl of water; spread the water around the edges of the wonton wrapper.
4. Top with the second wonton wrapper, gently pressing out the air and pressing the edges firmly to seal. Cut the edges with a pastry wheel for a decorative edge, if desired (not necessary).

Cook the Ravioli and Serve

1. Bring a large pot of water to a boil over high heat. Cook ravioli in batches until tender, about 2 minutes.
2. While the ravioli cooks, bring lemon juice, wine, and 2 tablespoons of the butter to a boil in a small saucepan over medium heat. Reduce heat; simmer for about 5 minutes. Remove from heat; stir in the remaining 2 tablespoons of butter—season with salt and pepper to taste and the remaining tablespoon of oregano.
3. Serve with sauce poured over the ravioli.

Tips for Making This Recipe

• Be sure to cover any wonton wrappers with a damp papertowel so they will stay moist while you are working with them.
• Use a nice dry white wine for this recipe. Chardonnay, Pinot Grigio and Pinot Gris all work well.
• A pastry wheel make a nice decorative edge on the raviloil, but it is not necessary.

I found this recipe on the back of the magazine page I tore out for sausage kale and cheese stuffed mushrooms. I had been saving the recipe for a long time. This recipe has earned a place in my recipe binder for sure!