Mushroom and Goat Cheese Ravioli

Mushroom and Goat Cheese Ravioli

Adapted from How to Cook Without a Book by Pam Anderson.

Course dinner


  • 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


  1. In a medium bowl combine all ingredients except wonton wrappers.
  2. Spread out wonton wrappers. Put one teaspoon of filling in the center of the wrapper.
  3. Wet the edges around the filling.
  4. Place a second wrapper on top and press to seal and remove any air pockets.
  5. 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.
  6. 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.