Ravioli with Morel Filling


  • 2T Olive oil
  • 1 medium onion, finely chopped (1/2) C
  • 1 clove garlic
  • 2T dry white wine
  • 1/2 tsp dried basil
  • 1 tsp salt
  • 1/2 c water
  • 2 tsp flour
  • 1 1/2 T milk
  • 2 T bread crumbs
  • 1 egg yolk
  • 50 wonton or gyoza wrappers, thawed
  • parmesan cheese

How to make it

Sauté onions in 1 T olive oil over medium heat until translucent, about 5 minutes. Add garlic and cook another minute. Add remaining oil and morels. Cook over high heat for 3 minutes. Add wine, basil, salt and 1/2c water. Reduce heat and simmer uncovered, stirring until liquid has evaporated and mixture looks a bit dry…about 20 minutes. Add flour and cook 2 minutes. Cool mixture away from heat.

Mix milk and bread crumbs in a medium bowl, allow to soften for 2 minutes. Add egg yoke and combine with mushroom mixture.

Place a wrapper in the palm of your hand. Place a teaspoon of filling in the middle of wrapper using your finger to wet half of the wrapper’s edge, fold over filling and pinch to seal ravioli.

Cook ravioli in boiling , salted water for 15 minutes. Drain and serve with olive oil and parmesan cheese. Or toss lightly in seasoned chicken broth.

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