Mushroom and Cheese Ravioli with Walnut Pesto Share on Pinterest

Mushroom and Cheese Ravioli with Walnut Pesto

  • 40 minutes
  • 13 ingredients
  • Walnuts
  • Moderate
  • servings


  • 1/2 cup Diamond of California Walnuts
  • 1 cup fresh spinach
  • 1/2 cup fresh basil
  • 1/4 cup plus 2 tablespoons grated parmesan cheese, divided
  • 2 cloves of garlic, chopped
  • 1 teaspoon salt
  • 1/2 cup plus 1 teaspoon olive oil
  • 24 Wonton Wrappers
  • 3/4 cup chopped mushrooms
  • 1 shallot, diced
  • 1/2 cup grated mozzarella cheese
  • 1 egg
  • salt and pepper

The Steps

  1. In a food processor, combine the walnuts with ¼ cup olive oil. Pulse until walnuts are coarsely chopped.
  2. Add the spinach, basil, ¼ cup parmesan cheese, garlic and salt. Drizzle in the ¼ cup of olive oil and run the food processor until well combined. If pesto is too thick, add more olive oil to thin it out.
  3. Transfer pesto to a bowl and set aside
  4. Heat the remaining olive oil in a small skillet. Add the mushrooms to the skillet, sprinkle with salt and pepper and allow them to cook without stirring for 3 minutes. Add the shallots and stir. Cook until shallots are translucent. Transfer to a large bowl.
  5. Add the remaining parmesan and mozzarella to the bowl with the mushroom mixture, stir to combine.
  6. On a clean work surface, spoon about 2 teaspoons of filling into the center of a wonton wrapper.
  7. Brush the edges with egg, and fold the dough over the filling to create a triangular pouch. Set aside and continue with remaining wrappers and filling.
  8. Bring a large pot of water to a boil. Cook the ravioli in batches of 6, leaving them in the water for only a minute or two.
  9. Transfer the cooked ravioli to a large bowl and add ½ cup of pesto. Gently toss to coat, divide among serving plates and top with grated parmesan to serve.

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