Sauce
8 oz Giorgio White Button Mushrooms, sliced
4 tbsp extra-virgin olive oil
¼ cup yellow onion, diced
2 garlic cloves, minced
28 oz can of crushed tomatoes
1 tbsp sugar
2 tsp dried basil
1 tsp dried oregano
1¼ tsp fine sea salt
¼ tsp crushed red pepper (optional)
½ tsp fresh parsley, chopped
Salt and black pepper, to taste
Ravioli
8 oz Giorgio White Button Mushrooms, chopped
¼ cup Parmesan, freshly grated
⅓ cup packed basil leaves
4 garlic cloves, chopped
8–10 fresh oregano leaves
2 tbsp panko bread crumbs
¼ tsp fine sea salt
⅛ tsp ground black pepper
40 wonton wrappers
Grated Parmesan and chopped herbs
Prep Time: 30 mins
Cook Time: 30 mins
Servings: 4
1 Start the sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add onion and garlic; cook for 3 minutes, until the onion begins to soften. Reduce heat to medium and stir in crushed tomatoes.
2 Add sugar, dried basil, dried oregano, 1 teaspoon of salt, and crushed red pepper (if desired). Bring to a simmer, partially cover with a lid, and stir occasionally while you prepare the ravioli.
3 Make the ravioli filling: In a food processor, combine chopped Giorgio mushrooms, Parmesan, basil leaves, garlic, and oregano. Process on high for about 30 seconds, until nearly puréed. Transfer to a bowl and stir in breadcrumbs, salt, and pepper.
4 Assemble the ravioli: Bring a large pot of water to a boil. On a flat surface, lay out 20 wonton wrappers. Place a generous teaspoon of mushroom filling in the center of each. Brush edges with water and top with remaining wrappers. Press edges to seal. Optional: use a biscuit or scalloped cutter for decorative edges.
5 Boil ravioli in batches for 1 minute, until they float. Remove with a slotted spoon and transfer 5 ravioli to each of 4 serving plates.
6 Finish the sauce: In a medium skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. Add sliced Giorgio mushrooms and cook for 5 minutes, until tender. Stir in remaining ¼ teaspoon of salt, pepper, and parsley.
7 Spoon sauce over ravioli, top with sautéed mushrooms, and garnish with Parmesan and chopped herbs. Enjoy!
To learn more about Giorgio Fresh, visit www.giorgiofresh.com
