Mushroom Ravioli with Asparagus and Parsley Pesto

Oh Spring, how I love your warming weather, the trees greening up, flowers blooming and especially asparagus doing its asparagus thing!  The first fresh-picked asparagus of the season deserves a special meal to help celebrate it!

Amazing yumminess comes from just a few ingredients!

  • wonton wrappers
  • 8 oz mushrooms (I used pre-sliced baby bellas)
  • 1 cup ricotta
  • 1 large shallot, chopped 
  • 1/2 cup parsley pesto
  • asparagus, cut into bit-size pieces and steamed
  • chopped walnuts (optional)

Place a large pot of water on the stove to boil.

Saute mushrooms and shallots in 1 TBSP butter and 1 TBSP olive oil.

When mushrooms soften and shallots are transluscent, place in a food processor and give them a rough chop.

Add ricotta cheese and process to combine.  Season with salt and pepper to taste.

Place 1 tsp-ish of the mushroom mixture in the center of a wonton wrapper.

Wet the edges with water on your finger, fold in half and seal, then fold the long points over, pressing together with water to seal.

Continue with the rest of the mixture.  You’ll end up with 24-30 cute little packages.  Place them in the boiling water. 

When they rise to the top, scoop them out with a spider, allowing them to drain.  Place in a bowl.

Dilute the pesto with a ladle or two of the pasta water and pour over the ravioli.  Top with the steamed asparagus and chopped walnuts if desired.  My parsley pesto is made with walnuts, so I thought they’d add a layer of yummy crunchiness to this otherwise very tender dish.

Place ravioli on plates, top with grated parmesan and enjoy!

These were so spring-time yummerific and totally easy-peasy.  The perfect smooth combination of mushrooms and cheese in tender little pasta packets with a sauce that complimented the raviolis and the asparaus perfectly.


 There were even enough for a yummy lunch the next day!  What flavors remind you of spring?

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Filed under dinner, Garden produce, Vegetarian

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