This dish is a welcome change from routine dinners because it is pretty easy to make, requires few ingredients, and is flavorful and full of taste. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 6 tablespoons butter, divided
- 1 (8 ounce) package fresh mushrooms, finely chopped
- 1 ½ cups vegetable broth
- 3 cloves garlic, minced
- 3 stalks scallions, chopped
- 1 teaspoon chopped fresh sage, or to taste
- ¼ teaspoon chopped fresh dill, or to taste
- ¼ teaspoon chopped fresh thyme, or to taste
- ¼ teaspoon chopped fresh parsley, or to taste
- 20 (3.5 inch square) wonton wrappers
Instructions
- Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve–this will be your sauce later. The consistency should be thin, and the color should be dark.
- Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.
- Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.
- You can use chicken broth instead of vegetable if you like.
- Optional: add ricotta cheese before sealing wontons.
Nutrition Facts
| Calories | 600 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 22 g |
| Sodium | 1058 mg |
| Sugars | 5 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |