• INGREDIENTS:
  • 8-oz pack of sliced white button FunGuy Mushrooms
  • 12-oz pack of fresh won-ton wrappers
  • ½ medium yellow onion, diced
  • ½ cup ricotta cheese
  • 1 egg yolk
  • 1 cup chopped Italian parsley (1/4 cup reserved for garnish)
  • 1 cup shredded parmesan cheese (1/4 cup reserved for garnish)
  • 2 cloves of fresh garlic (diced)
  • Olive oil
  • 1 stick of butter
  • Fresh thyme
  • Salt & pepper

FunGuy Mushroom Raviolis are light, tasty pillows filled with mushroomy goodness covered in a buttery thyme sauce. Using won-ton wrappers instead of pasta, this is a recipe that any amateur chef can throw together to impress your dinner guests! They make a great appetizer or they can be served alongside a main serving of chicken or steak.

DIRECTIONS:
  1. To prepare the mushroom filling, sauté the onion olive oil until brown. Add sliced mushrooms.
  2. Once the mushrooms have browned, add diced garlic and let cook an additional 1-2 minutes. Let the mixture cool.
  3. Place half of the mixture on a cutting board and chop into small pieces, and place in a bowl. Then chop the remaining half and add to the bowl.
  4. Add egg yolk, ¾ cup of Italian parsley, parmesan, and ricotta.  Season the mix with a big pinch of salt and pepper and mix until combined. 
  5. Next, set up your ravioli station. Get a small cup of clean, cool water and a cookie sheet covered in parchment paper. Take a won-ton wrapper and using your finger, moisten the edge all around the square wrapper.
  6. Place a bit of the mushroom mixture into the center and fold the edge over forming a triangle. Using a fork or your fingers, press around the edges to ensure there are no holes and no filling coming through the seam (Stuffing the mushroom raviolis will take a little practice. Adjust the amount of filling as needed.) Place your mushroom raviolis on the parchment paper, making sure they are not touching.
  7. Bring salted water to a soft boil. Gently place mushroom raviolis into the softly-boiling water for about 3 minutes, stirring very little. Do this in small batches so your mushroom raviolis don’t stick together. Place the cooked mushroom raviolis back on the parchment paper.
  8. Set aside approximately 1 cup of salted ravioli water for your thyme butter sauce.
  9. Add 2 Tablespoons of butter in a skillet. As soon as it is melted, put up to 5 mushroom raviolis in the skillet, keeping them gently moving around at all times.
  10. Add 2 Tablespoons of the pasta water and the leaves off 1 sprig of thyme.  
  11. After about 1 minute, transfer the raviolis to a serving plate. Sprinkle with parmesan and a sprig of Italian parsley. Salt the ravioli to taste. Repeat as needed.
If you are looking for an extra special presentation, brown some more FunGuy mushrooms to serve on top. Have a fun meal!

Picture by jwalsh

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