Mushroom Cheese Ravioli with Rosemary Butter Sauce.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Mushroom Cheese Ravioli with Rosemary Butter Sauce.
By halfbakedharvest
Course: Main Course
Cuisine: Italian
Keyword: ravioli
The ravioli filling is made up of sautéed mushrooms with a little balsamic, ricotta, fontina, and parmesan. Super simple, but the very best flavors
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
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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.
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In a medium bowl, stir together the ricotta, fontina, and parmesan. Season with salt and pepper. Fold in the mushrooms.
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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.
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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.
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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.
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Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with parmesan and parsley. EAT!
That filling though? With that sauce? I can’t even…The Best.
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!
Its not the worst situation! Thanks so much!! So happy you like the wonton wrappers!
Tieghan, I have my son here beside me looking at these pics and the kid is actually drooling. SO we know it’s good ahahahah!!
https://bloglairdutemps.blogspot.pt/
Haha!! WOW thats so amazing! Thanks Ruth!
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!
Yes it would be so fun!! Thanks Marisa!
Thank you for sharing this fabulous recipe!
Thanks Becky!
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!
Ah yes! Mushrooms are amazing!! That is a lot though!! Hope you love the ravioli!!
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.
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! ?
Mmm…I love pasta, especially ravioli, these sound delicious!
Rachael xx.
theteacozykitchen.blogspot.co.uk
Thanks so much Rachael!!
I seriously have to try making this! Omg, Tieghan it looks amazing!
YES!! Hope you love it Tori!!
That is beautiful!!
Thanks Alexandra!
I’m confused. Did you actually use thyme instead of rosemary?
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! ?
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.
I think its time to try!! Ill have to check out your soup!! Thanks Ronda!
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!
I love the wontons too!! Thanks so much Andrea!
Yum! This is gorgeous and looks so decadent
Thanks so much Sara!!
This looks delicous! Definitely going to be making that sometime soon. Thank you for sharing!
Sarah’s Abode -xx
Thank you Sarah!! Hope you love them!
Love the plates! Where are they from?
Leah! My brought them home for me, so I don’t know where they are from. I believe somewhere in Australia. Thanks!
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! ?
I love this, so perfect for Christmas week! That rosemary butter sauce sounds fab! 🙂
Yes!! Its getting made again here!! Thanks Laura!
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! ?
Yum! Those look so delicious!
We made them and ate them today!! Forgot how much I like them! Thanks Kari!
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!
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!
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!
Thanks this looks lovely I will definitively try this you have convinced me! !
Awh thank you so much, hope you love it!
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!
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!
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! 🙂
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! 🙂
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!
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!
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!
Hi
I’m going to try your sauce tonight as it sounds delicious, but I’d like clarification as to why you have basil leaves in the images but not in the recipe.
cheers
Hi! I just used the basil for garnish, feel free to use some too! Please let me know if you have any other questions. Hope you love this recipe! 🙂
Wow and just Wow!! what an awesome dish….my husband loved it and so did I. Merci!
I am so happy to hear that! Thank you Catherine!
I am loving your recipes!! Have tried several and they were a big hit!!! Up next are the mushroom cheese ravioli with rosemary butter sauce. There is no doubt in my mind they will be out of this world!!! Thanks for sharing all your talent with us!
Awh thank you Kathy! I am so glad you enjoyed this and hope you enjoy other recipes on my blog!
I can’t wait to make this. Looks amazing! Sounds like you’re going to have a very merry Christmas with all your family have fun! If you have time could you let me know what kind of fontina you used I’m making this tonight! Thanks.
HI! I just use a soft, melty fontina, not hard. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
My husband & I just discovered your website before New Year’s Eve & decided to make these for our dinner along with the Lemon Roasted Broccoli salad. We were oth blown away by the flavors & loved the simplicity of the ingredients. Since then we’ve made five more of your recipes, six counting tonight, starting following your site, and look forward to “geeking out” about what to cook next! I’m totally asking for your cookbook for Valentines Day! Thank you for such wonderful food adventures! Cheers!
I am so happy you enjoyed this recipe and others on my blog Sherry! I hope you love the book as well! Thank you! ?
I did it but with fresh ravioli pasta. It was awesome!
Thank you Dominique!
I cut this recipe in half (& only cooked half of them for my husband and me)…..i will definitely make it again!!!! Am planning to freeze the other half that I’ve put together but haven’t been cooked yet!
The only thing I added was a handful of pine nuts to the yummy sauce!!
I am so glad you loved this recipe, Bec! Thank you so much!
Hi!
Great recipe. Do you think these would freeze ok?
Bonnie
HI! yes, these freeze really well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hi Tieghan!
I completed this dish tonight! I made the ravioli with home made pasta a few days again, then froze them.
Hubby and I love the flavors! Thank you for a delicious combo of tastes!
One thing we would prefer is a thicker sauce. I reduced for a good 10 minutes, but ….not quite thicker…any help for me?
Hi there!! So glad you enjoyed this recipe. To thicken the sauce, just simmer it longer until it’s reduces to your desired thickness. This is not really mean to be a thick and creamy sauce though. If you want it cream I would add 1/4 cup heavy cream! Please let me know if you have any other questions. So you love this recipe! Thank you! xTieghan
Hi, can you tell me which wonton wrapper brand you use? Thanks!
HI! I use the brand below.
https://rstyle.me/n/dgb634b9wzf
Made my own dough because we couldnt find any wonton wrappers but it was delicious! Great quick and simple dinner. Be aware that you. may have a lot of the cheese and mushroom mixture leftover but its okay because you can always make more!
Love that! I am so glad you enjoyed this Camille! xTieghan
OMG! I just made these and typing this comment as I am sitting at my dining Table over my empty plate. THEY ARE AMAZING! Best ravioli dish I ever had. The first bite was like sex on my tongue. Also the first time I made pasta dough and ravioli at home. Thank you so so so much for this recipe!
Question though: Do they freeze well?
That is so amazing to hear!! I am so glad you loved this recipe, Chantal! And yes, they freeze well! Thank you! xTieghan
This looks amazing! I noticed the instructions say “1/2 cup white wine or chicken broth”, but the recipe says “Pour in the wine and chicken broth and bring to a boil.” Is it one or the other, or both? If it’s both, how much of each? Thank you!
Hi Katie,
It is either one, whichever you prefer. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Fantastic recipe! Made it with pasta dough instead of wonton wrapers. My friends loved it!
Hey Sophie,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
Hi!! I would love to try this recipe with homemade pasta dough. Do you have a recommendation for another ravioli recipe that has homemade dough I could pull from for that part?
Hey Jen,
Here is a recipe for homemade pasta:
https://dev.halfbakedharvest.com/extra-cheesy-classic-homemade-lasagna/#bo-recipe
I hope you love the recipe, please let me know if you have any other questions! xTieghan