Last semester, a quick and easy dinner for me was pre-made mushroom ravioli. Just boil water, cook pasta, done.
I resolved myself to make more stuff from scratch and buy less pre-made things. (In fact, it’s even official from my yoga class goal which means it’s law right?) I have nearly bought those ravioli at the grocery store several times. I have been beyond busy lately and I wanted someting fast and easy- these homemade ravioli ended up being quick (although not as quick as the pre-made) and tasted better!
I love when I can make something better than a store version. The ravioli filling was creamy with a little kick from the vinegar. The blue cheese sauce added a salty creamy combination.
10 wonton wrappers
8-10 mushrooms, diced
2 teaspoons dried oregano
Salt and pepper, to taste
1 tablespoons Worcestershire sauce
1 teaspoon white wine vinegar
2 ounces cream cheese, softened
Blue Cheese Sauce:
1 cup milk
1 tablespoon flour
2 ounces blue cheese
1 teaspoon cornstarch, mixed in water
For the Ravioli:
Bring a large pot of water to a boil.
Meanwhile, in a large skillet over medium heat, saute the mushrooms with oregano, salt, and pepper for 2-3 minutes. Add Worcestershire sauce and vinegar. Cook for 2-3 additional minutes until all liquid has evaporated. Remove from heat. Stir in cream cheese.
Spoon mushroom mixture to the center of wonton wrappers. Dip your finger in water and dampen the outside border on the wontons. Fold sides together, making sure firmly sealed. Press outward to remove any air from inside the ravioli.
Drop ravioli, 3 at a time, into boiling water. Cook for 3-4 minutes then remove.
For the Blue Cheese Sauce:
In a medium saucepan, whisk flour and milk together over medium heat. Bring to a boil. Stir constnatly for 1-2 minutes until sauce thickened. Stir in cornstarch mixture. Remove from heat. Add blue cheese and stir until melted and combined.
Pour sauce over cooked ravioli and enjoy!