Lemony Goat Cheese & Mushroom Ravioli

I have a secret to share with you! Two words…. wonton wrappers. Not everyone has time to make pasta from scratch, but still wants something a little more homemade then the stuff you pick up at the grocery store. I love using wonton wrappers as my ravioli pasta, it is so easy and tastes delicious! This time I stuffed them with pan roasted mushrooms and scallions, goat cheese, ricotta, and lots of lemon. This ended up being one of my favorite pasta dishes I have made in a while! I promise they taste better than they photographed…

Seeing the ravioli was so flavorful, I just warmed up some olive oil, lemon, and red pepper flakes to drizzle something simple over the top.

Ingredients (makes about 20 ravioli)

Wonton wrappers
7oz goat cheese
1/2 cup ricotta cheese
8-10 baby bella mushrooms, stems removed, chopped
1/3 cup freshly chopped scallions
Juice and zest of (1) small Meyer lemon
Fresh black pepper
Olive oil
Small bowl of water

Olive Oil
1/2 teaspoon red pepper flakes
Squeeze of fresh Meyer lemon juice

Cook the mushrooms and scallions over medium heat with some olive oil for about 5 minutes. Once finished, place in a food processor with the goat cheese, ricotta, lemon juice/zest, and a good crack of fresh black pepper. Mix until fully incorporated.

Place the wonton wrappers on a flat surface and top half of them with about a teaspoon of the mushroom filling. You don’t want to over fill them otherwise the filling will leak out. Next, one by one wet the edges of each ravioli with the water, then wet the edges of a (non) filled wonton sheet and place on top. Seal the edges by pressing/pinching firmly. I like to use a pastry cutter to make the edges pretty! Place all the ravioli on a plate and cover with a damp paper towel to help them not dry out until you’re ready to boil them. In a large pot of boiling salted water, drop in half of the ravioli and let cook until pasta is soft, about 3 minutes. Remove with a slotted spoon.

For the topping, just cook the olive oil, lemon juice, and red pepper flakes for 1-2 minutes on the stove, and pour over top the pasta when serving. I also added some fresh shaved Parmesan cheese and a little more black pepper.

Butternut Squash Tortellini in a Creamy Sage Sauce

Right when I thought I was getting sick of squash, this tortellini recipe turned me around. It’s so delicious! Forming the tortellini was much easier than I thought it would be, and I used wonton wrappers which made it even less time consuming. Using chicken broth as the base for the sauce gave it a nice, light texture and kept it from being too rich or creamy. Overall, I would have to say this is one of my favorite pasta dishes I have made thus far. Success!

Ingredients: (adapted from Lingonberry Jam)

1 large butternut squash, peeled and cut into small cubes
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 shallot, minced
1 large garlic clove, crushed and minced
1/8 teaspoon nutmeg
1 tablespoon brown sugar
1/2 cup ricotta cheese
Salt and pepper
1 package wonton wrappers
1 egg, whisked (water works okay too)

Sage Sauce:
1 tablespoon unsalted butter
1 garlic clove, crushed and minced
1 teaspoon all-purpose flour
1 cup chicken broth
4-6 sage leaves, finely chopped
1/2 cup freshly grated Parmesan cheese
Salt and pepper

Preheat oven to 375 degrees. Toss the peeled and chopped butternut squash with olive oil, dried herbs, salt and pepper. Place squash on a baking sheet lined with parchment paper and bake for 25-30 minutes until fork tender. In the meantime, add a little oil to a pan and sauté the garlic and shallot together. When the squash is ready, place it in a food processor with the garlic/shallot mixture, nutmeg, ricotta, and a dash of salt and pepper. Mix until well incorporated. Add the brown sugar and mix that in as well.

Get a pot of salted water going on the stove and add a little olive oil. Have a plate with a damp paper towel near your tortellini station to cover them so they don’t dry out before boiling. Start by laying a few wonton wrappers out and place a little of the squash mixture in the center. Make sure not to over-stuff them, or they will spill out when folding. With your finger, brush the edges with the egg. Fold in half to make a triangle. Fold diagonal side (with filling) over once. Turn pasta and place finger in the middle. Crisscross each side over your finger, then tuck the tails under and up in the middle. Boil all the tortellini together until they all float to the top.

In the meantime, make the sage sauce. Sauté a garlic clove with some olive oil, sprinkle in the flour and whisk well. Slowly whisk in the chicken broth next, making sure all the flour is well incorporated. Next add the fresh sage, followed by the Parmesan cheese. Mix well. When the tortellini are done, simple add them to a bowl and cover in as much sage sauce as you like.