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Say hello to Christmas Week Ravioli!
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.
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…
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!
Mushroom Cheese Ravioli with Rosemary Butter Sauce.
Ingredients
- 2 tablespoons butter
- 16 ounces cremini mushrooms, chopped
- 1 tablespoon chopped fresh thyme
- 2 tablespoons balsamic vinegar
- 1 cup whole milk ricotta cheese
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan cheese
- kosher salt + pepper
- 40-50 circle or square wonton wrappers
Rosemary Butter Sauce
- 8 tablespoon salted butter
- 3 cloves garlic, minced or grated
- 1 tablespoon chopped fresh rosemary, plus more for serving
- 1/2 cup white wine or chicken broth
- 2 cups low sodium chicken broth
- chopped parsley, for serving
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
That filling though? With that sauce? I can’t even…The Best.
The filling is amazing! Made this for one of the dishes for Mother’s Day Dinner and I’m sure it won’t disappoint!
I hope everyone loved it Alyssa! Thank you so much!
Hello, I was wondering what type of white wine would be good for this? I’ve never cooked with wine.
HI! I always say to cook with what you like to drink. I use a Pinot Grigio or Sauvignon Blanc. Let me know if you have questions. Hope you love this!
Made this recipe the first time with wonton wrappers and it was so delicious, I’ve never enjoyed mushrooms so much. Second time I took the filling in this recipe and turned it into a lasagna and it came out amaaazing! Definitely adding this to my bookmarks. Thanks for sharing your talented work!
Wow such fun twist on it! So happy you liked them Caitlin! Thank you!
How many people does this recipe serve? I want to make this dish for two people. Looks deeelicious!
Hi Nikki, this serves about 6. hope you love these. let me know if you have other questions. Thanks! 🙂
These look amazing!! I was thinking of making them for my daughter’s birthday using homemade pasta dough…How far in advance can I make the ravioli? Thanks, Jennifer
Thanks! You can make them a day or two in advance and keep them covered in the fridge. Let me know if you have questions! 🙂
OK, now my mouth is watering … These might be a good appetizer item served in a chaffing dish? They sound delicious!
Yes! I hope you love these Susan! Thank you!
Just made this! They are delicious!! I also added some spinach to the ravioli mix. I stuffed the wonton wrappers and then put the raviolis in the fridge until I was ready to cook them. Any tips on how to make sure they don’t stick together? Maybe a little flour? Also, after they are cooked, do you have any tips on how they don’t stick?
Thank you SO much for this recipe!
Thanks this looks lovely I will definitively try this you have convinced me! !
Awh thank you so much, hope you love it!
Made the raviolis and tried to photograph them but my family ate them up before I could! They loved ’em. In addition to the mushroom filling (which was perfect), I made a batch with delicata squash and sage filling for my mom, who doesn’t like mushrooms. They were perfect with a grapefruit rosemary gin cocktail.
Wow! I am so happy these turned out so great for you Emilie! Thanks!
I have everything to make these tomorrow night. Do you think you could freeze the extra raviolis? Love love love your blog!
Hey Kate! THANK YOU! 🙂 I think freezing the extras will be great! Let me know if you have other questions. Hope you love these and Merry Christmas!
OMG I am drooling. These look amazing – definitely going on my “to try” list!
Thank you Bronnie! I hope you love this when you try it!
Yum! Those look so delicious!
We made them and ate them today!! Forgot how much I like them! Thanks Kari!
My mom loves fried ravioli with my homemade marinara sauce. Could these be fried instead? The filling looks delicious!
Hey June! I think frying these would be awesome! Let me know if you have other questions. Hope you love these and Merry Christmas! ?
I love this, so perfect for Christmas week! That rosemary butter sauce sounds fab! 🙂
Yes!! Its getting made again here!! Thanks Laura!
This looks delicious–any suggestions for what to substitute for the 2c chicken broth for the vegetarians? Thanks!
Hey Annie! You can use veggie broth, that will be great! Hope you love this and Merry Christmas! ?