We love, love, love the guys over at Small Kine Farms, who grow the wonderful mushrooms you’ll find in our CSA bags. This easy recipe from Chef Emily really shows off their delicious ’shrooms, and has a very light cream sauce. Make extra ravioli, refrigerate or freeze to use another day — leftover ravioli can be used in soups or dressed with different sauces for different food moods.
Simple Mushroom Raviolis with Basil Cream Sauce
A Holoholo Farm Recipe by Chef Emily Beagle
Makes approx. 12 to 18 ravioli
- 1 package wonton wrappers*
- 1 pound mushrooms, preferably Small Kine Farms’ keiki portabellas, but any kind will do
- 1 small or ½ large onion
- 1 clove garlic
- ½ cup wine (red or white, see instructions)
- Healthy swirl olive oil
- 1 cup cream or half and half
- 1 bunch basil, chopped fine (about 1 cup, after chopping)
- 3 tablespoons butter, divided
- Parmesan to taste
Roughly chop mushrooms; stems are fine to include. Small dice onion and press, or smash and dice, garlic. Swirl olive oil in skillet and add a pat of butter. Brown onion, garlic and mushrooms until liquid cooks down. Salt and pepper to taste. Add wine to deglaze pan, cook for two minutes more until mixture holds a thick saucy texture—it should not be soupy; keep cooking until the sauce is reduced. White wine will add a brighter note, while red lends an earthy compliment to the mushrooms.
Spread several wontons on counter. Put one tablespoon of mushroom mixture in middle of each wonton. Use a paintbrush or finger to moisten edges of each wonton with water. Cover with a second wonton, like a little mushroom sandwich. Use fingers to gently smooth out air and flatten wontons together. Use the tines of a fork to crimp edges – this helps seal the ravioli and also looks nice. If not cooking immediately, dust with corn flour to keep the ravs from sticking, and insert wax paper between layers; store in an airtight container.
To cook, bring a large pot of salted water to boil. Gently drop in raviolis—when they float, they are done. Be careful not to overcook—the wonton dough has a nice bite to it and you want to keep some contrasting texture to the soft interior.
While bringing water to boil and cooking ravioli, melt two tablespoons of butter in a small saucepan. Let it begin to brown, then whisk in cream and salt and pepper. (If your pan is dark, you’ll need to keep checking the color by tilting and spooning up some butter.) You want sauce to remain light and thin—if it begins to bubble and thicken, thin out with a little water or chicken stock. Salt and pepper to taste. When combined, turn off heat, add basil and lightly pour over raviolis. Top with shaved Parmesan.
This is a great meal to quickly throw together and can incorporate any other CSA bag ingredients you like:
- Eggplant and kale would compliment the mushroom mixture and tomatoes and red pepper flakes could add some panache to the sauce. Remember that each of the elements of this dish are rich on their own so be careful not to get too heavy with the sauce and/or garnish.
- If you do like a hearty ravioli, consider adding a dollop of ricotta to the mushrooms before topping the ravioli. It’s a neat thing to be able to taste and appreciate each component so highlight the produce with either salt or acid (e.g. lemon juice) if the flavor gets muddled.
- For carnivores, remove two or thee Italian or breakfast sausages from their casings and pan fry until nicely browned. Add the cream sauce and briefly mix together before pouring over ravioli.
Make food that tastes good and nourishes your soul. Following those guidelines guarantees a good time for farmers, cooks, and diners alike.
Serve with fresh salad and bread to absorb any and all mushroom liquid left over. Wine is great here but a light summer beer cuts the heavy as well.
*Ingredient Notes: Packaged wonton wrappers are usually found in the produce section and/or near the tofu in local grocery stores. You may notice some wrappers are white, while others are yellow; the yellow ones are made with an egg-dough. Our blog manager, Dawn, used Japanese gyoza wrappers from the Asian market to make the ravioli photographed for this recipe—they are thinner than the locally made wonton skins and will yield more delicate, translucent ravioli.