Mushroom and Mascarpone Ravioli

Mushroom and Mascarpone Ravioli

29 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    14 m
  • Ready In

    39 m
Chef Jean Pierre
Recipe by  Chef Jean Pierre

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

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (29)

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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 that it wasn't enough and should have DOUBLED the recipe.I used water to seal the ravioli together, pressed the edges together, and used a small pizza cutter to cut them apart.Then I made my own rosee tomato sauce (in a large frying pan heat 1 tbsp olive oil over medium heat; saute 2 chopped garlic cloves till slightly golden; remove pan from burner, wait a moment for the simmering to ease up and add 500 ml/2 cups of crushed tomato sauce and a couple tablespoons of water-be careful not to splash yourself; return pan to burner, turn the heat to low, cover and let simmer for another 15-20 minutes until thickened, stirring occasionally; remove from burner, add 1 tbsp chopped fresh basil, season with salt and pepper to taste, and gently stir in 3 tbsp of cream), and my husband said that it complimented the ravioli very well.When cooking the ravioli, bring a large pot of salted water to a SIMMER and cook 4-6 at a time till they float to the top.However, don't overcook them.Once they float to the top, let it cook a few more moments until the "doughy" look is gone.UPDATE: made with wonton wrappers and worked just as great. In order for them not to fall apart, BRING THE WATER TO A SIMMER, not to a boil.



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 wise and learned how to make homemade pasta. WOW! Totally amazing filling. We just drizzle it with good olive oil and shave a little fresh parmesan over the top and it's perfection.



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 not ideal but oh so easy it makes up for it! A few hints about wonton wrappers. They are NOT all created equal!! The kind from regular grocery stores are often thin and cheap thus harder to use and more chance of ripping. if you get a chance, get some from an actual asian market, however the "nasoya" brand from wal-mart are better then others. It makes a HUGE HUGE HUGE difference! For all of those who lost filling... 1) USE BETTER WONTON WRAPPERS! 2) you MUST make sure that every tiny part of the 'seam' is completley pinched shut! 3) do not over stuff or the filling will burst the seams. 4) squeeze all of the air out. That promotes ripping! A change I think I'll make permenant is to add some chopped spinach. Defrost, squeeze out all the liquid as possible, mix in when you add the cheese. To seal I just used beaten egg, no milk. Topped it off with "newman's own" vodka sauce. compliments it nicely! YUUMMMMM!

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Amount Per Serving (4 total)

  • Calories
  • 519 cal
  • 26%
  • Fat
  • 32 g
  • 49%
  • Carbs
  • 46 g
  • 15%
  • Protein
  • 14.9 g
  • 30%
  • Cholesterol
  • 129 mg
  • 43%
  • Sodium
  • 521 mg
  • 21%

Based on a 2,000 calorie diet



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Mushroom and Spinach Ravioli with Chive Butter Sauce


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Butternut Squash Ravioli with Sage-Brown Butter Sauce