Mushroom Ravioli with Smoked Provolone and Parmesan

Mushroom Ravioli with Smoked Provolone and Parmesan

I love mushrooms all day, everyday. Ravioli is also one of my favorite pastas. I put them together to make this easy ravioli in wonton wrappers. I can't be bothered to make pasta from scratch (it involves flour and a LOT of thanks). I like pastas with sauces, but decided to make a sauce-less pasta this time so the flavor of the stuffing could really shine through.


  • Wonton wrappers
  • 1 8oz package button mushrooms
  • 1 large yellow onion, diced
  • 1 large clove garlic, minced
  • 1/2 jalapeno, diced
  • 1/4 cup red wine
  • 1 cup shredded smoked provolone cheese
  • 1/2 cup grated parmesan cheese
  • 2 tbsp chopped chives
  • Juice of 1 lime
  • Salt
  • Pepper


Heat oil in a skillet and cook onions and jalepeno until they soften. Chop mushrooms in a food processor and add to skillet with garlic and red wine. Let the mixture reduce until wine is incorporated and season with salt and pepper. Transfer to a bowl, add smoked provolone cheese, and mix well. You can substitute ricotta or goat cheese for the smoked provolone, but I love the slightly meaty texture, aroma, and flavor of the smoked mozzarella.

Boil water in a large pot and season with salt. Put 1 tsp of the mushroom mixture in the center of each wonton wrapper. wet the edges with water and fold the two opposite corners together to create a triangular ravioli. Drop the ravioli into the boiling water and cook for 2 minutes - these cook really fast. Remove with a slotted spoon and place on a serving plate. Sprinkle parmesan cheese on the hot ravioli and squeeze a little lime juice for that extra zing. Finish with snipped chives and a little extra salt and pepper.