Tuesday , 16 January 2018

Mushroom Ravioli with Sun Dried Tomato Pesto

One – I hate being sick.

Two – I can’t even remember the last time I’ve gotten this sick.

When I switched my diet and started eating a variety of nutritious foods the times I’ve been sick have decreased dramatically.  I think the last time was a year or two ago and was only a slight cold that I got rid of in a day or two.

Now I’ve got some weird sinus congestion thing with a sore throat that’s been sticking with me and is making me miserable.  Have I mentioned that I’m a bad sick person, grumpy and generally whiny?  I’m sure my poor husband can’t wait to get home.

But of course I’m still cooking!  In fact I’m planning to head into the kitchen after posting this to make a quick chicken stock soup – studded with ginger, garlic and miso.

Although since you’re totally not here to listen to me complain, let’s move right on to the dish I made before I got sick (see I had to throw in one last whine).

The only fresh pasta I’ve ever made was gnocchi; I still haven’t tackled a flour based one.  So when I make ravioli I sub in wonton wrappers because, hey I am Asian and besides it makes it super easy while avoiding the having to make fresh pasta thing.

This is the perfect make-ahead dinner.  You can make the ravioli and pesto the day before, or even a few days before and then it’s just a simple matter of cooking the ravioli and immediately tossing it with the pesto.

Notice the emphasis on immediately there?  That’s because you have to do it right away, with no delay (hey that rhymed!) in order to keep your ravioli from sticking together.  In fact I recommend that you put half of your pesto in the bowl first, then throw in ravioli, top with remaining pesto and toss together.

Of course, feel free to use a different sauce of your own choice.  I can see this being equally delicious with a light alfredo or a vegetable laden tomato based sauce.

Side note – isn’t that why cooking is so fantastic?  It’s so easy to make a dish exactly how you like it.

To round your meal out, serve a small salad or another simple vegetable side.  I’m a big fan of combining raw vegetables with a light Italian dressing for an easy throw together side.

Mushroom Ravioli

Prep Time: 25 minutes

Cook Time: 2 minutes

Servings: 4

Serving Size: 5 raviolis

Calories per serving: 193

Fat per serving: 3.5

Mushroom Ravioli


    For the Ravioli
  • 20 wonton wrappers, either round or square, it doesn’t matter
  • 1 egg white, lightly beaten
  • For the Mushroom Filling
  • 6 oz baby bella mushrooms
  • 1 tsp lemon juice
  • ½ Tbsp extra virgin olive oil
  • ½ small onion, finely diced
  • 1 garlic clove, minced
  • 1 Tbsp Italian seasoning
  • ¼ tsp nutmeg
  • Salt and Pepper to taste
  • ½ cup nonfat ricotta
  • 1 egg white


    Make the Filling
  1. Clean the mushrooms then process in a food process with lemon juice. Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and cook until soft, about 4 – 5 minutes.
  2. Add the mushrooms and Italian seasoning to the pan and turn the heat to high. Cook until the mushroom liquid has evaporated. Add in the salt, pepper and nutmeg. Taste and adjust. Transfer to a bowl and allow to cool slightly.
  3. Add in egg white and ricotta, mixing well.
  4. Make the Ravioli
  5. Bring a large pot of water to a boil (to help with sticking feel free to add a dash of oil to the water – no more than 1 tsp).
  6. Place a small spoonful of filling into each wonton wrapper. Fold the wrapper in half and use a bit of egg white to seal, pinching the sides together. If you wanted to get fancy you could also use a fork on the edges or pleat them.
  7. Cook the ravioli in the boiling water for 2 minutes, then use a skimmer to remove ravioli from the water and immediately toss with desired sauce.

Sun Dried Tomato Pesto

Prep Time: 10 minutes

Servings: 4

Calories per serving: 96

Fat per serving: 9.3

The pesto will keep refrigerated for up to 5 days.


  • 2 sun dried tomatoes, oil packed
  • 4 cloves of garlic
  • 2 oz fresh basil
  • ½ tsp salt
  • 2 Tbsp Parmesan
  • 1 Tbsp pine nuts
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp chicken stock
  • ¼ tsp black pepper
  • 1/8 – ¼ tsp crushed red pepper


  1. Heat a small skillet over medium heat. Add pine nuts and toast, stirring constantly, about 4 minutes.
  2. Remove 2 sun dried tomatoes from jar and dry off excess oil.
  3. Combine pine nuts, garlic and salt in a food processor and pulse until finely ground. Add in the remaining ingredients and process until well combined, stopping a couple times to scrape down the sides of the bowl. Taste and adjust any seasoning.

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  1. The ravioli looks amazing! I hope you feel better. I just had the flu, I’m not a great patient either 🙁
    Carol @ Always Thyme to Cook recently posted..Matzoh FarfelMy Profile

  2. Very resourceful, I never thought of using wonton wrappers for ravioli, but it makes a lot of sense. Nice one!
    Raymund recently posted..Devilled eggsMy Profile

  3. I had that same thing over Christmas. It was miserable. Try and get as much rest as you can – I know that’s hard to do.

    This sounds like a delicious and comforting dish for anyone!
    Susan recently posted..Easter Bunny Bait and Phyllo NestsMy Profile

  4. oooh! Sun-dried tomato pesto?!?! I waaaaant!!! You always have a way of making me hungry even when I just finished gobbling up a couple hot cross buns! Well, anyway, I hope you get well soon!! Take care 😀 😀
    Sammie recently posted..EGG-citing Tropical Hot Cross BunsMy Profile

  5. I’ve heard of making express ravioli using wonton wrappers but have not tried this method before. After reading your post, I think that this is a brilliant idea!

  6. I use wontons to make some dishes but never something, this creative. You have inspired me to try these.
    Casey recently posted..Passover Turkey Meatballs in Carrot SauceMy Profile

  7. Love the idea of using wontons as the pasta! Looks great!
    Stephanie @ Eat. Drink. Love. recently posted..Slow Cooker Honey Sesame ChickenMy Profile

  8. this pasta dish sounds so delicious! and i love the idea of using wonton wrappers for the ravioli!
    Jenn and Seth (@HomeSkilletCook) recently posted..Nutella Fudge CandyMy Profile

  9. Genius! I can’t believe I never thought of using wonton wrappers for ravioli. Holy moly. And I totally adore your sun dried tomato paste. YUM.

    Hope you’re feeling better!
    Parsley Sage recently posted..HemingwaysMy Profile

  10. What a great idea to use the wonton wrappers for the ravioli! Your filling looks great and the pesto – why used any other? It looks fantastic! Love sun-dried tomatoes and basil! Hope you’re feeling better! That chicken stock with ginger, garlic and miso sound delicious and perfect for any type of congestion!
    mjskit recently posted..Capellini, Garlic, Lemon and Egg PastaMy Profile

  11. I’m not a good sick person either. I have anything that slows me down. 🙂

    Dish looks amazing. It had to make you feel better!
    Kristi Rimkus recently posted..They’re Eating Kale QuesadillasMy Profile

  12. Oh no, sorry to hear about your health. It seems so many people have the congestion/sore throat combo; not fun at all. Happy to hear tht things have improved generally though since changing your diet – that’s wonderful news! You’ve got some of my very favourite elements going on in this colourful, tasty dish – mushrooms, pesto, ricotta and… who can resist pasta? Fabulous!
    Kelly @ Inspired Edibles recently posted..Vanilla Infused Banana Cream Pie with a Whole Grain Graham CrustMy Profile

  13. Dear – Sorry you’re under the weather! FEEL BETTER.

    And am glad you’re cooking up such wonderful eats with these fresh delightful flavors that will get you up and fully charged in a hurry! Gorgeous flavors here 🙂

    chow:) Devaki @ weavethousandflavors

  14. Hope you’re feeling better now.
    Using wonton wrappers for ravioli is brilliant…and you have made such a tasty filling! The sun dried tomato pesto sounds awesome too!
    Tina (PinayInTexas) recently posted..PiTCC Goes Japanese with Nikujaga from Just One CookbookMy Profile

  15. This looks so delicious. I like the idea of adding sun dried tomato pesto to the mushroom ravioli.
    Thanks for sharing this wonderful recipe.


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