Breaded Shitake Mushroom Filled Raviolis Recipe

I've announced my love for pasta here before and it's still going strong! I love all pastas big, small, broiled or fried. My husband on the other hand hates soft pasta or as he likes to call it "mushy" pasta so al dente is the only thing that will fly by him. That's why I was so sure he was going to love these fried raviolis which are the complete opposite of mushy. And I was right, of course. Wife and right rhyme for a reason do they not? The filling was really quite simple as was the dipping sauce, the only real hurtle to get through was the breading and frying but my oh my was it worth it!

If you feel like the frying takes too much effort or you just want to cut out the extra calories, you can just skip the whole breading part and eat them after they've been boiled as you would the typical ravioli. Don't be afraid to change up the fillings either if your not a fan of mushrooms! As for the sauce, you can use any you'd prefer. A cheesey pasta sauce would be nice too. 

Breaded Shitake Mushroom Filled Raviolis

Yields: 25 Raviolis 


50 Square Wonton Wrappers
1/2 Lb. Shitake Mushrooms, Chopped

1 Medium Onion, Chopped
2 Tablespoons Olive Oil

1/2 Cup Riccotta Cheese
1/2 Cup Shredded Mozzarella Cheese
Salt and Pepper to taste
2 Eggs
1 Cup Cornflake Crumbs or Panko

Dipping Sauce:

1/4 Cup Soy Sauce
1/4 Cup Honey
1 Tablespoon Sugar


1. Saute' chopped shitake mushrooms and onion over a medium flame in the olive oil. Add in some salt and pepper to season. Once the mushrooms have browned and softened and the onion has gone translucent, remove to a bowl and allow to cool off. 

2. Once the mushroom mixture has cooled, add the riccota cheese and mozzarella cheese to it and mix it well to incorporate. 

3. Lay out a wonton wrapper and put about a teaspoon and a half of the mushroom and cheese mixture you've prepared at the center. Wet the edges and top it with another wonton wrapper. Seal it all the way around by pressing down with your fingers and fold over all of the edges slightly if you'd like. 

4. Bring a pot of water to a boil and add the prepared wrappers to it about 5-7 at a time. Let them boil for 2-3 minutes, they will rise to the top of the water and when they've floated for a minute they will be ready. 

5. Remove them from the water and then begin breading them once they've cooled. Create a breading station with one plate being for egg and the other for cornflake crumbs or panko if you choose. Cover each one in egg and then in cornflake crumbs/panko. 

6. Once they've all been breaded, heat about an inch of oil in a large non stick frying pan and put each one in to fry and create a nice golden breading. Allow to fry for about 1-2 minutes on each side then remove to a paper towel lined plate.

7. In a sauce bowl combine the soy sauce, honey and sugar. Drizzle  the sauce over the pieces of ravioli or just serve to the side while still warm.   

Have you seen this weeks video? I've finally shared a recipe video and it's for some amazing coffee bbq spare ribs, go watch it here if you haven't seen it yet!

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