This recipe for Mushroom and Sun-dried tomato ravioli with lemon butter sauce is absolutely amazing and will turn Meatless Monday into a gourmet meal that will leave you wanting more.
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.
Mushroom and Sun-Dried Tomato Ravioli With Lemon Butter Sauce
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.
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.
Add water to a small bowl and place in the prep area. Lay a wonton wrapper onto a clean work surface.
Spoon a heaping teaspoon of the mushroom mixture into the center.
Dip your finger into the bowl of water; spread the water around the edges of the wonton wrapper.
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).
Bring a large pot of water to a boil, over high heat. Cook ravioli in batches until tender, about 2 minutes.
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.
Serve with sauce poured over the ravioli.
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.
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. This recipe has earned a place into my recipe binder for sure!
Mushroom and Sun-Dried Tomato Ravioli With Lemon Butter Sauce
Ingredients
- 6 tablespoons unsalted butter divided
- ½ cup onion chopped
- 8 ounces baby portobello mushrooms stemmed and finely chopped
- ¼ cup oil-packed sun-dried tomatoes
- Kosher salt and fresh cracked black pepper to taste
- ⅔ cup ricotta cheese fresh
- 2 tablespoons oregano divided, fresh, chopped
- 12 ounce package refrigerated wonton wrappers
- ¼ cup lemon juice freshly squeezed
- ¼ cup white wine
Instructions
- 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.
- 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.
- Add water to a small bowl and place in the prep area. Lay a wonton wrapper onto a clean work surface. Spoon a heaping teaspoon of the mushroom mixture into the center. Dip your finger into the bowl of water; spread the water around the edges of the wonton wrapper. 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).
- Bring a large pot of water to a boil, over high heat. Cook ravioli in batches until tender, about 2 minutes.
- 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.
- Serve with sauce poured over the ravioli.
Notes
Nutrition
The Mountain Kitchen
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Oh my gosh, my tummy is grumbling just reading this – can’t wait to try this dish, Mountain Sister!!
Thanks Debbie! Enjoy!!
This filling sounds amazing! I know what you mean about making pasta. We love it but it’s time intensive and makes a mess. I’ve never made my own ricotta but it’s on my bucket list!
Julie, you really HAVE TO make ricotta, but I will warn you: once you make it you’ll NEVER buy it again! I had some leftover filling a smeared it on a pizza crust when making homemade pizza. Yum!!
Sounds extra delicious. I am drooling!
Thank you Liz. They were delicious!