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Morel Mushroom Ravioli

My friend and I enjoy mushroom hunting. The exercise and fresh air, along with the beauty of the outdoors is invigorating. I came up with this recipe to use up the bounty of our harvest. The dish is easy, yet elegant. It's absolutely delicious. —Kelly Knoblock, Emmett, Idaho
  • Total Time
    Prep: 35 min. Cook: 5 min./batch
  • Makes
    4 servings


  • 2/3 ounce dried morel mushrooms
  • 1/4 cup olive oil
  • 1/2 cup finely chopped onion
  • 2 cups coarsely chopped baby portobello mushrooms
  • 12 garlic cloves, minced
  • 4 ounces reduced-fat cream cheese
  • 1/3 cup shredded Asiago cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 48 wonton wrappers
  • 2 cups pasta sauce of your choice
  • 2 tablespoons shredded Parmesan cheese
  • 1 tablespoon minced fresh Italian parsley


  • Place mushrooms in a small bowl; add warm water to cover. Soak 30 minutes or until softened. Remove mushrooms with a slotted spoon; rinse and finely chop.
  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add fresh mushrooms, chopped morels and garlic; cook 3-4 minutes longer or until mushrooms are tender and liquid is evaporated. Stir in cream cheese, Asiago cheese, salt and pepper. Remove from heat; cool.
  • Place 1 tablespoon filling in center of each of half of the wonton wrappers. Moisten wrapper edges with water; top with another wrapper. Press around filling to remove air pockets and seal edges. (Cover remaining wrappers with a damp paper towel until ready to use.)
  • In a Dutch oven, bring water to a boil. Add ravioli in batches. Reduce heat; simmer gently 1-2 minutes or until ravioli float and wrappers are translucent. Remove with a slotted spoon. Serve with sauce; sprinkle with Parmesan cheese and parsley.
Nutrition Facts
6 ravioli with 1/2 cup sauce: 639 calories, 26g fat (8g saturated fat), 39mg cholesterol, 1409mg sodium, 78g carbohydrate (12g sugars, 6g fiber), 21g protein.

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