Hey, Tablespoon peeps! You’re awesome.
We’re out here talking about our love for all things miniature, how peanut butter and chocolate is the best combination in the world, or how we’ve invented a game show called “Taco Time” (oh wait, that’s just me), and you talk back. And we like it.
One lovely reader, Amanda, put out a call to us for Mushroom Stuffed Ravioli
. Well guess what? You got it, dude…tte.
Honestly, I’m super-duper glad Amanda made this request because I. Freaking. Love. Mushroom. Ravioli. And I’m more than happy to have an excuse to make it anytime because I love it so. So saddle up, pardna! We’ve got some ravioli to make.
Buy yourself a whole pound of pre-sliced baby portobello mushrooms and place them in a food processor.
Now pulse the processor a few times until the mushrooms are finely diced.
Then, cook up some oil, some butter, some onions, some garlic and the minced mushrooms in a hot skillet until they’re all friends. Stir in a couple teaspoons of chopped fresh chives for good measure.
Spoon a heaping teaspoon of the filling into the center of wonton wrappers. Brush the edges of the wrappers lightly with egg wash, then fold it over into a triangle and pinch the edges to seal.
Place each ravioli on a lightly floured baking sheet while you make the rest. This is how we do it! And it’s oh so easy.
Next, heat a large pot of boiling water and make the cheesy chive sauce – you heard me. Cheesy chive sauce = Best Thing Ever. Stir up some heavy cream, flour, Parmesan cheese and chives in a saucepan and that’ll do.
Cook the ravioli in the boiling water for a couple minutes, then drain and place some on a serving plate. Top with the cheesy chive sauce and try not to cry from its beauty.
And now for the finale: The eating.
There you go, Amanda! I hope it was everything you dreamed of and more. Oh, and thanks again for being awesome.
Stuff It: More Ravioli RecipesStephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!