Porcini Wonton Ravioli

(from Asaka’s recipe box)

Serves 4 people

Categories: not tried


  • 12 oz dried porcino mushrooms
  • 4 t olive oil
  • 5 oz (1/2 pkg) frozen chopped spinach, thawed and squeezed dry.
  • 1/2 c chopped scallions
  • 1/2 c nonfat ricotta cheese
  • 2 egg whites, slightly beaten
  • 2 T grated parmesan cheese
  • pinch of nutmeg
  • 32 wonton wrappers
  • 1 T unbleached flour


  1. In small bowl, coer the mushrooms with boiling water and let stand for 30 min, drain and finely chop the mushrooms.

  2. In a 10 inch nonstick skillet, warm 1 t oil over med-hi heat. add the mushroom,s pinach, and scallioins, and cook, stirring frequently until the mushrooms are tender and all of the liquid has evaporated. Remove the pan from the heat.

  3. In a large bowl, cimmbine the mushroom mixture, ricotta, egg whites, paremsan, and nutmeg until well blended.

  4. Place wonton wrappers on a lightly floured surface.Top each with a scant 2 t of the cheese mixture. Brush the edges of the wrappers with water, fold each in half diagnonally to form a triangle. Using the tines of a fork, firmly press together the edges of each triangle to seal.

  5. In the same skillet, heat the remaining 3 t of oil over med heat. Place several ravioli in teh skillet, making sure they do not touch each other. Cook until golden 3-4 min on each side. Repeat with the remaining ravioli, coating the skillet with nonstick spray if needed.

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