Shiitake ravioli

If you ever want to make something sophisticated, yet simple, try shiitake ravioli! We’re putting a spin on your classic ravioli with something more modern and playful – we’ll be using wonton wrappers! A nice thing about homemade ravioli is that you can be as creative as you want with the filling!

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Lets make ravioli!

This recipe is broken into three parts, the broth, the filling, and assembling the ravioli.

Broth

Parsley (preferably Italian) A couple of stems Washed and chopped for garnish. Leave some stems for the broth
Chicken Broth 1 L Reduce about 1/3 – 1/2 in a pot
Fresh Ground Black pepper 1 Tbsp Adjust according to preference
Salt A pinch
  1. Add the broth, herbs, and spices into a pot. Bring to a boil.
  2. Reduce the soup by 1/3-1/2. Drain and discard solids. Return the soup to boil just before serving.

Filling

Ingredients Amount Prep
Shiitake mushrooms 1/2 cup Thinly sliced
Ricotta cheese 1/3 cup
Shallots 3-4 cloves Diced
Frozen peas  3/4 cup
Parmesan cheese 1 Tbsp + extra for garnish  Grated
Wonton wrappers 1 package (52 wrappers)
Salt A pinch
  1. Turn the stove on medium-high and add grapeseed or olive oil.
  2. Add peas, sliced shiitake mushrooms, salt, and black pepper powder or peppercorn. Cook for about 7 minutes or until the shiitake becomes soft. Stir occasionally. Add shallots and cook on medium heat until translucent.
  3. Remove from heat and cool to room temperature.
  4. Add ricotta and parmesan cheese. Stir until the mixture is fully incorporated. Try tasting the filling to see if you need more salt – you’ll might be surprised to know that you may actually need it!

Ravioli

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  1. Lightly brush edge of wrapper with water.
  2. Spoon the filling about the size of a loonie. Seal corners against each other from its base pressing out any trapped air. It should look like a square-based pyramid – you can make other shapes too! Repeat with remaining wrappers and filling. Keep wrappers covered as you work so it won’t dry out.
  3. Cook ravioli in a pot of salted boiling water for about 40 seconds to achieve that nice, firm texture. Note: don’t over-crowd the pot – it’ll cook slower! Remove with slotted spoon and keep warm.

Serve

  1. Place a couple of shiitake ravioli into a deep plate or a bowl.
  2. Add soup just enough to fill 1/3 of the ravioli. Add more if you want!
  3. Garnish your creation with chopped parsley, grounded peppercorn, and grated Parmesan.

Ravioli can be so versatile and so easy to make. What kind of ravioli do you make? Let us know!

Pichada Wangsangthong – Client Care Manager
20170914_122052Pichada grew up playing various sports such as track and field, and is now primarily involved in karate and boxing. A 3rd year student at UBC, she enjoys using her education to help guide her clients in physical activities to avoid injuries. Pichada has a passion for food adventures, sports, and healthy living and hopes that she can assist others in their journey to achieving their fitness goals.

This post has been developed by studio contributors which include Co-Op students, kinesiologists, therapists and our expert colleagues

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