Mushroom and Goat Cheese Ravioli
Appetizers, Cheese and Eggs, Main Courses - meatless, Pasta

Easy and Delicious Mushroom and Goat Cheese Ravioli

I was thrilled with the winning ingredients for this month’s Crazy Ingredient Challenge: mushrooms and goat cheese. The CIC is a blogging version of Chopped where we are assigned ingredients to make a dish and blog about it.  But in our version, no one gets chopped. We all get lots of ideas to make with the ingredients. Be sure to scroll below the recipe to see what everyone else made. And let us know if you’d like to join us next month.

My idea this month was Mushroom and Goat Cheese Ravioli that you can make two different ways.

Mushroom and Goat Cheese RavioliRavioli may sound intimidating to make, but with one simple trick hey become ridiculously easy. Instead of making and cutting pasta, use wonton wrappers. I got the idea from How to Cook Without a Book by Pam Anderson.


With the wonton wrappers the process becomes as simple as:

mix the filling ingredients,

Mushroom and Goat Cheese Ravioli

scoop onto the wrappers,

Mushroom and Goat Cheese Ravioli

wet the wrappers,

Mushroom and Goat Cheese Ravioli

seal and remove air pockets,

Mushroom and Goat Cheese Ravioli

and boil,

Mushroom and Goat Cheese Ravioli

or bake.

Mushroom and Goat Cheese RavioliFrom start to finish it took me about 30-45 minutes to make both versions. And, I honestly can’t say which version I liked better. Both were delicious!!!

Mushroom and Goat Cheese Ravioli

Meal type Appetizer, Cheese and Eggs, Meatless Main Dishes, Pasta
From book How to Cook Without a Book by Pam Anderson
Easy Mushroom and Goat Cheese Ravioli made with wonton wrappers. Great boiled for a meatless meal or baked crispy for an appetizer.

Ingredients

  • 1 1/4 cup goat cheese with italian seasoning
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup sliced mushrooms (canned or fresh mushrooms that have been sauteed)
  • 2 cloves garlic (minced)
  • 1 Large egg
  • 1 packet wonton wrappers

Directions

In a medium bowl combine all ingredients except wonton wrappers.
Mushroom and Goat Cheese Ravioli
Spread out wonton wrappers. Put one teaspoon of filling in the center of the wrapper.
Mushroom and Goat Cheese Ravioli
Wet the edges around the filling.
Place a second wrapper on top and press to seal and remove any air pockets.
Mushroom and Goat Cheese Ravioli
Bring a pot of water to a boil. Slide ravioli into water gently (approximately 8 at a time). Let boil until translucent, about 3-4 minutes. Remove with slotted spoon, boil the remainder of the ravioli. Serve with sauce of your choice.
Mushroom and Goat Cheese Ravioli
For baked appetizers: use one wrapper per piece, placing the filling towards one side and folding in half. Spray with cooking spray or brush with oil and bake at 350 degrees until brown, about 3-4 minues per side.
Baked Mushroom and Goat Cheese Wonton

 

Until next time, happy eating.
~Audrey

 

 

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32 thoughts on “Easy and Delicious Mushroom and Goat Cheese Ravioli”

    1. Yes, the baked ones are crispy as if they were fried. Just spray them good (or brush with oil) and toast until your desired level of crispiness.

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