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Say hello to Christmas Week Ravioli!

Mushroom Cheese Ravioli with Rosemary Butter Sauce | halfbakedharvest.com @hbharvest

On Saturday, we had a family ravioli situation happening…and these were the results. Delicious, buttery pillows of caramelized mushrooms, cheese and extra saucy rosemary butter sauce. If you follow along on Instagram, you’ll know my story was filled with random snaps of family members making ravioli and drinking their drinks…it was an interesting night to say the least, but there’s no denying that this plate of pasta goodness is basically the best thing ever.

AND since I was feeling super lazy and totally not in the mood to make homemade pasta dough, I took a short cut and used wonton wrappers, so freaking easy and so freaking good. Not sure I can go back to the actual real deal pasta. Ahh, ok I can, but for everyday homemade ravioli, the wonton wrappers are where it’s at.

Chocolate Peanut Butter Crinkle Cookies | halfbakedharvest.com @hbharvest

Chocolate Peanut Butter Crinkle Cookies | halfbakedharvest.com @hbharvest

Chocolate Peanut Butter Crinkle Cookies | halfbakedharvest.com @hbharvest

In an effort to pack a ton in this week and still spend time with my family, I’m going to try to keep these posts a little bit shorter…I mean, I will attempt to, but we all know how that goes!

Everyone arrived safe and sound on Sunday. They were supposed to get here Saturday, but their flights got delayed and they sat in the airport all day long. Yes, all day. Creighton, Caitlin and Maggie in Cleveland and Kai in LA. Their flights finally got in early Sunday morning, so they spent the rest of night in Denver and my brother Brendan drove down to pick them up early in the morning. It was a long twenty-four hours for those guys, but don’t worry they made up for it on Sunday with tons of food, rest, snowboarding and um, yes cocktail. My family is semi-crazy. Prepare for all the stories. I have a feeling this years Christmas is going to be one for the books…

Chocolate Peanut Butter Crinkle Cookies | halfbakedharvest.com @hbharvest

Alright, but let’s talk mushroom cheese ravioli! I actually had another recipe planned for today. A soup actually, but when I made it earlier last week, I basically failed miserably. So bad that I just could not attempt it again and gave up after everyone declared it too oily to eat. I mean, how is soup oily? I don’t even know, which is why it got the boot. So instead, I chatted with my recipe guru, aka Lyndsie, and we decided a nice mushroom ravioli was in order. Truth is the girl just wanted some mushrooms, cheese, rosemary, and butter, but I mean, I was obviously happy to oblige.

I really can’t begin to describe how much we all loved this ravioli. Perfection does not even cut it, it’s just delicious. The ravioli filling is made up of sautéed mushrooms with a little balsamic, ricotta, fontina, and parmesan. Super simple, but the very best flavors. Stuff the cheese filling between some wonton wrappers (which you can find in the produce section of most grocery stores) and then just boil. Could not be easier.

For the sauce, I wanted something light, not cream based, but very flavorful. I browned some butter, added a little garlic and rosemary and then a splash of white wine and some chicken broth. I was going for ravioli in broth, and guys, it’s just beyond. Think chicken soup, minus the chicken and plus mushroom ravioli. It’s really fantastic <–Lyns’s words.

The rosemary adds just the right amount of flavor, but it’s not overwhelming. It highlights the cheese and mushrooms really nicely. If you’re making one meal this week, please, please PLEASE let it be this ravioli. Make it a family night and create an assembly line for the ravioli process. It’s actually super fun that way, and the time to create this will get cut in half. Yes, please!

Chocolate Peanut Butter Crinkle Cookies | halfbakedharvest.com @hbharvest

Mushroom Cheese Ravioli with Rosemary Butter Sauce.

Author: Tieghan Gerard
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Calories Per Serving: 2529 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Rosemary Butter Sauce

Instructions

  • Melt the butter in a large skillet set over medium high heat. Add the mushrooms and cook until soft and caramelized, about 5 minutes. Add the thyme and season with salt and pepper. Add the balsamic vinegar and cook until the balsamic coats the mushrooms, about 3-4 minutes. Remove from the heat and let cool completely.
  • In a medium bowl, stir together the ricotta, fontina, and parmesan. Season with salt and pepper. Fold in the mushrooms.
  • Lay out about 6 wrappers. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Alternately you can create triangles with the square wrappers if desired. Be sure to keep the ravioli's covered as work work to prevent them from drying out.
  • Make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Pour in the wine and chicken broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly.
  • Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain.
  • Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with parmesan and parsley. EAT!
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Chocolate Peanut Butter Crinkle Cookies | halfbakedharvest.com @hbharvest

That filling though? With that sauce? I can’t even…The Best.

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Comments

    1. Leah! My brought them home for me, so I don’t know where they are from. I believe somewhere in Australia. Thanks!

      Reply

  4. This ravioli looks so so amazing, especially filled with all those mushrooms. I love that this recipe uses wonton wrappers too. Makes it easier and convenient!

    Reply

  5. wow, this looks fantastic. I love mushroom ravioli so much but I have never tried to make it myself. I put some top brand spinach and ricotta ones in my homemade garden veggie tomato soup and that was great too. Recipe on my blog.

    Reply

    1. HI! I am so sorry, the thyme is a typo. Recipe is fixed now. Let me know if you have other questions. Hope you love these! Happy Holidays! ?

      Reply

  10. I know I ask this every time mushrooms are involved… but any recommendation for a substitute???

    Also- I’m not a huge fan of the wonton wrappers. I find when I use it to make ravioli, it’s a little too thin and slippery once cooked. I’d prefer to just get sheets of pasta from the Italian little bodega thing.

    Reply

    1. Hey Kim! How about spinach? I always find that to be a great mix in! If you do not like wonton wrappers, regular pasta dough will be delicious! Let me know if you have any other questions. Hope you love these! Happy Holidays! ?

      Reply

  11. LOVE the idea of making these with wonton wrappers! I have been using mushrooms in everything recently: salads, soups, sides, you name it! Like I literally went through two whole containers this weekend alone! NEED these in my life!

    Reply

  13. We love making pasta dough so it’s no problem for us. We crank out quite a bit and I’d love to make your filling and sauce. They look amazing. I’m certainly looking forward to your stories 🙂 Have a Happy Monday!

    Reply

  15. HAHA, a ravioli situation… I wish I was there! Sounds like my kinda situation 😉 Using wonton wrappers is so smart, and totally allowed in my opinion! Making your dough from scratch is always a challenge. At least, in my kitchen. I hope you get to enjoy many situations like those this week!

    Reply