Homemade Mushroom and Goat Cheese Ravioli made quickly and easily with wonton wrappers.
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.
Ravioli 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.
From 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!!!
Adapted from How to Cook Without a Book by Pam Anderson.
- 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
- In a medium bowl combine all ingredients except wonton wrappers.
- Spread out wonton wrappers. Put one teaspoon of filling in the center of the wrapper.
- Wet the edges around the filling.
- Place a second wrapper on top and press to seal and remove any air pockets.
- 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.
- 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.
Until next time, happy eating.