21 Day Challenge, Day 5: 20 min. walk. Need to step it up!!

Hey you guys, guess what? I love pasta. I know, weird right?

I’ve tried making pasta before–baked pasta, lasagna, tortellini–to usually lackluster or even disastrous results.
I had leftover wonton wrappers hanging out in the fridge, so I crossed my fingers and gave pasta another try.

Mushroom ravioli was on the menu. I sauteed mushrooms, garlic, and dried oregano in a wee bit of
olive oil and chicken stock until the liquid evaporate and they looked like this:

Then I placed the cooled mushrooms in the food processor with fat-free ricotta and low-fat Parmesan cheese,
with a little salt and pepper. Super simple filling!

While that sat and the flavors melded, I set up my assembly station. I gotta say, I felt pretty chef-y doing it 🙂

Cutting board with wonton wrappers, a tablespoon for scooping the filling, a small dish of water to seal the ravioli.
Once my station was ready, it was time for the real work to begin.

A tablespoon of filling went on each wrapper.

To fold the ravioli, dip your finger in the dish of water and moisten the wonton wrapper around the filling.
Then, take a corner and fold it over to the opposite corner, sealing the edges completely (pictured above).
Next, take one of the long corners and fold it to the middle.

Wet the edge of the corner you just folded in, and bring the opposite corner to the middle, pressing it down.

How cute, right? Repeat the process until you use all your filling, placing the completed ravioli on
a cookie sheet lined with parchment or wax paper. I was able to make 2o ravioli.

You can either cook the ravioli immediately, or they also freeze great–just like store bought ravioli (only much, much healthier!).

I boiled a few right away (in a pot of boiling water for about 3-4 minutes, moving the ravioli around
a bit so they didn’t stick to each other) and then froze the rest.

You top the ravioli with whatever sauce suits your tastes. I did a simple tomato sauce with even more mushrooms.
They also go great with red wine 🙂

Mushroom Ravioli
Yields 20 ravioli

2 Tbsp olive oil
2 cloves garlic, minced
pinch of dried oregano
8 oz mushroom of choice (I used crimini and button)
1/3 C reduced sodium chicken or vegetable stock
3/4 fat-free ricotta cheese
1/2 low-fat Parmesean cheese, grated
1/2 tsp salt
1/4 tsp pepper
20 wonton wrappers
non-stick cooking spray

  • In a pan over medium heat, saute the garlic, mushrooms, and oregano in the olive oil. Continue to saute 5-8 minutes, until liquid evaporates.
  • Add chicken stock and continue to cook for 5 minutes, again, until liquid evaporates. Remove from heat and let cool slightly.
  • In the bowl of a food processor, add the mushrooms, both cheeses, salt, and pepper. Pulse the mix until you get a coarse texture (you don’t want a paste, you want to see bigger pieces of mushroom).
  • Prep your pasta assembly area: cover a cookie sheet with parchment or wax paper, fill a small dish with water, grab a tablespoon for scooping the filling, and lay your wonton wrappers on a flat surface.
  • Spoon approximately 1 tablespoon of filling onto the middle of each wrapper. Fold the pasta as specified above, or simply wet the outside of the pasta and fold in half, sealing the edges as you go.
  • Place completed ravioli on lined cookie sheet.
  • In a large pot of boiling water, cook the pasta for 3-4 minutes until the wrapper is slightly translucent. Remove and serve with your favorite sauce!
  • If freezing the pasta, freeze on the cookie sheet for at least an hour before placing them in a airtight container.

Buon appetito!

Have you made homemade ravioli or pasta before? What is your favorite kind of stuffed pasta?

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