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Mushroom and Mascarpone Ravioli

SUBMITTED BY: Chef Jean Pierre

"Ravioli are made using wonton wrappers and stuffed with a luxurious mascarpone and mushroom filling."

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USMETRIC

Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.

Reviewed on Apr. 29, 2008 by Party Chef

This recipe is amazing. To keep the ravs from coming apart while cooking use a pastry wheel to... MORE

Reviewed on Apr. 30, 2008 by mjw2000

This was one of the most delicious fillings I have ever had, and is going into my cookbook... MORE

Reviewed on Apr. 21, 2008 by krussell

5 Stars - for the filling 0 Stars - for using wonton wrapper Twice we used the wonton... MORE

Reviewed on May 5, 2008 by RAVEN419

I agree with the other reviewers. The filling is amazing but the won top wraps didn't stay... MORE

Reviewed on Apr. 21, 2008 by Desian

The filling for this ravioli was amazing. I would recommend it for anyone who wants to make... MORE