Reviewed: Jun. 23, 2012

The mushroom filling is so very good. The entire family enjoyed this dish. It is very good with a variety of mushrooms. If you don't have a shallot some finely chopped onion works very well. For anyone that had issues with the ravioli falling apart in the water, it helps to bring the water to a boil and then turn it down to barely a simmer, then put your ravioli in the water. Most ravioli (even store bought) should be cooked in water that is simmering. Also after you seal the edges with the egg mixture take a fork and press around all the edges. Just make sure not to make any holes in the "pillow" part of the ravioli. Also, topping the ravioli with a nice pesto instead of a red sauce makes a lighter version of the dish. One comment about the recipe; the instructions are a little confusing. First it tells you to mix the mushrooms and cheese together and then instructs you to fill the ravioli with a spoon full of mushroom mix and a spoonful of cheese. For the record, I mixed the mushroom and cheese in a bowl and filled them with the mixture. Very nice.

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Reviewer:

HAPPYMOM3

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Jun. 20, 2012

I have made this many times. It is wonderful. You cannot overfill the wrappers or they will open, also the water should only be at a light boil. I take one more step in the cooking process. I heat the oven to 350 degrees and bake for 5 minutes then broil for 2 minutes. Serve as normal. They freeze great. Place uncooked ravioli on a cookie sheet not allowing any to touch. Place in freezer for a few hours then you can package in freezer baggies.

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Reviewed: Mar. 24, 2012

As I love everything pasta and mushroom, I had to take the challenge and make these raviolis. I must admit that the filling was just delicious but using the wonton wrappers was a failure. A lot of the raviolis would just open in the pot and turned out to be a bit soggy. I doubt I will make a second attempt at this but might just use the filling for a regular pasta dish.

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Randa82

Reviewed: Mar. 25, 2011

Just heavenly. The best ravioli I have ever had. I have made them both with wonton wrappers and homemade pasta, and I actually liked the wonton wrappers better. Maybe because I steam them rather than put them in a pot of boiling water so they do not get mushy or fall apart. I'll save the fresh pasta for my lasagnas. Thanks for posting!!

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Reviewer:

maxie

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Living In: East Lansing, Michigan, USA

Reviewed: Jun. 9, 2010

Great filling! I used thick wonton wrappers, available at asian market, and had no trouble with leaking ravioli.

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Reviewer:

ALIBABA40

Reviewed: May 27, 2010

This is a good recipe and fit to serve at a "fancy" dinner or gathering. I added some chopped deli-style ham to the mushrooms as they cooked and it was even better. Another variation I will try is to use smaller wrappers (or flat pasta squares or rounds) and serve as a companion dish to another main dish.

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salty

Cooking Level: Expert

Reviewed: Apr. 29, 2010

I make these every time I want to impress someone. They come out delicious every time! I skip the egg and milk, and just use water. It seems to hold the wontons together better. Also, wait for the mushrooms to cool almost completely before adding them to the cheese (which should be at room temp). Yum!

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Reviewer:

SandiTheFoodie

Reviewed: Apr. 14, 2010

Made it with the basic pasta recipe as well, because where i'm living in Spain, wonton wrappers are hard to come by. Very good. As people have said, the FILLING is scrumptious! Will try to make them again with the wonton wrappers. ALthough they were very difficult to make with the basic pasta, with the Simmering water (as people recommended) I had no problem with them falling apart. Note, i doubled the pasta recipe, and probably should have tripled it. I still had filling left over.

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Tristin

Cooking Level: Expert

Home Town: Sebago, Maine, USA

Living In: North Chicago, Illinois, USA

Reviewed: Mar. 26, 2010

Woohoo, these are amazing, and I had to use dried thyme so I imagine they would be even better with fresh. I made tortellini using only one wrapper for each. This is pretty labour intensive, so I doubt that I would make it for a dinner party, but cooking for 1 or 2 people would be absolutely worth it. Tnanks for the recipe!

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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Feb. 24, 2010

I used a mascarpone substitute recipe from this site and made my own pasta. I found the filling to be a little sweet oddly enough. I think I would made the filling again, but use mozzarella and parmesan in place of the mascarpone. I topped the ravioli with parmesan, parsley, and diced tomatoes (canned for ease).

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