TALL Blonde is experimenting again with ravioli filling. After a successful launch of my Pumpkin Bok Choy Ravioli (recipe link) in the summer of August of 2023 I was ready for a new flavor profile. My vegan friends who absolutely loved the pumpkin-ravs will hopefully like this new adventure. Some flavor bomb-ettes (light touch) are unconventional but subtle and add an interesting layering of flavor. This recipe is written for the advanced cook and measurements are approximate and to your taste.
Ready made won ton wrappers
8 oz. Cremini mushrooms
1/4 red onion
2 green onions
1 Thai chili
1 garlic clove
1/4 tea. fresh ground black pepper
3 Tbl. olive oil - for skillet sauté
Rough chop mushrooms, onions and chili and finely chop in a food processor until it resembles large sand. Sauté in a skillet with olive oil until browning begins and mushrooms no longer look raw, 5 minutes.
3 Tbls. of basil pesto - drained of olive oil
1/4 cup Port
1/2 tea. salt
1/8 tea. ground dried lavender flowers
Optional: 1 Tbls. crushed pine nuts
2 Tbl. Pecorino cheese
Add above four ingredients to sautéed mushrooms and cook on medium heat to deglaze the pan and evaporate Port. Cool mixture before assembling.
To assemble the ravioli use a 2 teaspoon size scoop to portion one scoop in each won ton wrapper. Moisten edges of wrapper 1/2-inch from the edge with water. Fold up 4 corners to meet at the center and crimp firmly all four edges and center to ensure they do not open when boiled forming four sided pyramids. Freeze well for up to 1 month making meal time quick and easy.
An alternate and simpler method is to use a 2 tablespoon scoop and place in the center of a won ton wrapper, moisten edges and cover with a second wrapper, crimp well with fork tines ensuring there is no air pocket.
Serve will marinara sauce or make your own Mushroom-Shiitake sauce using similar ravioli ingredients but adding butter and heavy cream for velvety richness. Do not skimp on Shiitake mushrooms as they have a wonderful intense flavor.
Makes approximately 20 small pyramid ravioli or 10 large flat ravioli.
