Mushroom and Mascarpone Ravioli

Mushroom and Mascarpone Ravioli

Chef Jean Pierre 0

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


39 m servings 519 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

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  1. 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.
  2. In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
  3. 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.
  4. 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.
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  1. 36 Ratings


The filling was very yummy but I followed the other reviewers' suggestion and made my own pasta.Mrs.Payne suggested the "Basic Pasta" recipe from this site and I made it as is, only to find out ...

5 Stars - for the filling 0 Stars - for using wonton wrapper Twice we used the wonton wrappers becasue the filling was so delicious. But it left a little something to be desired. Then, we got ...

The filling is absolutely unbelievably melt in your mouth amazing! Even for a mere "mushrooms are just ok and sometimes I pick em out of stuff" kinda eater like me. No, the wonton wrappers are n...

This was one of the most delicious fillings I have ever had, and is going into my cookbook 4ever! The one thing I did not do (based on what others said) was use the won ton wrappers. Instead, I...

Better than Olive Garden! I changed the mushrooms to portobello as I like their flavour better, plus I was looking to duplicate Olive Garden's portobello ravioli. I also used dried herbs; 1tsp...

The filling was restaurant quality, and instead of making ravioli, I shaped each won-ton wrapper into tortellini and I didn't lose a single one.

I have never had such an experience with a dish. Since I was having 4 couples over for dinner, I decided to “test” the ravioli before I served it. Let me say that the filling was outstanding. ...

This recipe is amazing. To keep the ravs from coming apart while cooking use a pastry wheel to seal the edges and when you drop these in the boiling water immediatly lower the boil to a simmer. ...

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...