RECIPES

Chicken and Portabello Mushroom Ravioli with a Roasted Garlic Tomato Sauce

Wonton wrappers are a great shortcut to make fresh ravioli at home. Earthy portobello mushrooms and salty prosciutto balance the chicken in the ravioli filling. The ravioli float in a simple homemade tomato sauce that is bursting with flavour thanks to the mellow undertone of roasted garlic.

Prep Time

10M

Cook Time

30M

Serves

4

Ingredients

Chicken and Portabello Mushroom Ravioli with a Roasted Garlic Tomato Sauce:
  • 1 lb (0.5 kg) ground chicken
  • 1 pkg portobello mushrooms, pre-soaked, as per directions
  • 1 egg(s), large
  • 1 pkg wonton wrappers
  • 1 tsp (5 mL) basil, dried
  • 1 tsp (5 mL) Italian seasoning
  • 1 pkg prosciutto, cubed
  • 1/4 cup (60 mL) Romano cheese, grated
  • 1/4 cup (60 mL) water
  • salt, to taste
  • pepper, to taste
Sauce:
  • 2 cloves garlic
  • 1 bottle Italian strained tomatoes
  • 1 pkg basil, fresh
  • 1/2 tsp (2.5 mL) cinnamon
  • salt, to taste
  • pepper, to taste

Instructions

  1. Chicken and Portabello Mushroom Ravioli with a Roasted Garlic Tomato Sauce
    1. 1 Mix all ingredients, except the wonton wrappers, together in bowl.
    2. 2 Put water in another small bowl. Put one wonton wrapper in your hand and take approximately 1 tsp (5 mL) of filling and put it in the centre of the wrapper.
    3. 3 Wet fingers with the water in the bowl and rub the water on the edges of the wrapper.
    4. 4 Fold over the wrapper to enclose the filling and squeeze the edges together until completely sealed. Wrap remaining filling in wontons.
    5. 5 In a pot, boil salted water to cook the wonton ravioli. Add wontons, depending on the size of the pot, a few at a time. Boil pasta until the filling is completely cooked (2 – 7 mins).
    6. 6 Remove from water and plate.
  2. Sauce
    1. 1 Slice the top of each garlic clove. Place on foil (shiny side up) and drizzle garlic with olive oil. Fold foil to encase garlic.
    2. 2 Place in 400°F (200°C) oven to roast. This will take approximately 30 minutes. When garlic is soft, remove from oven.
    3. 3 Empty bottle of tomatoes into pot on stove. Heat on medium.
    4. 4 Add shredded basil. Squeeze garlic out of skin into pot.
    5. 5 Add salt and pepper and cinnamon.
    6. 6 Heat and serve with wonton ravioli.
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