8 Reviews of Cyn's Wild Mushroom Ravioli

From: AKillian24

On Nov 21, 2005

This is a 10 star recipe, without a doubt. I make homemade pasta every weekend and this goes down as one of my all-time tops. The flavor of the mushrooms is much meatier than you would expect, making it a perfect dish for guests who might enjoy lighter fare, but big taste. I hand made the ravioli for my first dinner and used wonton wraps for a second dinner and both worked out great. I've actually made several variations of this dish over the weekend: I mixed in a bit of marsala wine with the filling for depth, baked a second batch at 350 for 20 minutes in a creamy alfredo sauce and even used them to make a soup with chicken broth and onions. I also used the extra filling as a spread over toasted wheat bread. This recipe goes into my personal top 10!

From: Janet2

On Nov 22, 2006

This was absolutely wonderful! I made it for my son's 13th birthday, and was amazed at the great flavor each little ravioli packed! He doesn't have the tastes of a typical 13 year old...he requested Portabella Ravioli for his birthday supper. "No problem", I thought. The grocery store has a frozen ravioli that he likes. (However, the manufacturer must have changed the recipe, because it isn't as good as it used to be.) So...I got on Recipezaar and found this. This is not a quick-fix meal. It probably took me a good 2 hours to make. I haven't made homemade pasta for many years and didn't have a pasta maker. So, I rolled it out with a rolling pin. I am sure the pasta maker would work better. Hmmmm, Christmas is coming up, isn't it! Despite these little things, it was beyond delicious. I made a homemade alfredo sauce with sun-dried tomatoes to serve with the ravioli, and it was perfect! The birthday boy was very impressed and stated this will be his birthday meal from now on! Thanks Cynna for posting a great recipe!

From: Theresa Robinson

On May 26, 2008

This was an awesome recipe. Definitely time consuming (about 2 hours start to finish). I wish I had a pasta roller though, it would have made life so much easier. I made this for company, served with a baked salmon and steamed asparagus. So yummy. I also fried mushrooms and onions to add to the alfredo sauce. It was a big hit! Thanks so much!

From: manushag

On Jul 2, 2006

Cyn...this recipe is fabulous! I have made it three times with wonton wrappers and everyone LOVES it...instead of beef broth I used white wine and made a mushroom alfredo sauce for the topping...I just added the leftover filling to my regular alfredo sauce recipe and voila! LOVE IT!

From: BonnieZ

On Jun 7, 2007

Loved this recipe, although for dietary reasons, I had to make some changes. I omitted the butter, used fat free ricotta cheese & egg substitute. this significantly cut the fat and although I'm sure the butter brings it over the top, it still worked well without it. My yeild was 24 3x3 inch raviolis. Thank you Cynna for sharing the recipe. It is one I am sure to return to and want to try your filling with wonton wrappers.

From: Kathy!!

On Jun 9, 2009

I really liked the filling. Because of time, I used won ton wrappers for the pasta outsides. Next time I would like to make the homemade pasta sheets. I paired this with Light Sun-Dried Tomato Cream Sauce Light Sun-Dried Tomato Cream Sauce and grated fresh parmesan over the top. A very good meal.

From: LazyMom

On Dec 10, 2008

YUM!!! I made this with portabelo's and crimini's because that's all I had on hand. It was fantastic! My pickiest son even loved it! THANKS!

From: Chef #375783

On Jul 15, 2008