{"id":10809,"date":"2015-09-20T05:30:12","date_gmt":"2015-09-20T12:30:12","guid":{"rendered":"http:\/\/www.thatrecipe.com\/blog\/?p=10809"},"modified":"2025-03-21T21:48:48","modified_gmt":"2025-03-22T04:48:48","slug":"mushroom-and-goat-cheese-ravioli-2","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/mushroom-and-goat-cheese-ravioli-2\/","title":{"rendered":"Easy Semi Homemade Mushroom Goat Cheese Ravioli"},"content":{"rendered":"\n

Homemade pasta is delightful comfort food. It is also often laborious and time consuming. This semi-homemade Mushroom Goat Cheese Ravioli has a trick up it's sleeve for delicious homemade filled pasta taste in under 45 minutes.<\/p>\n\n\n\n

Read on for the mind blowing secret ingredient.<\/p>\n\n\n

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Ravioli may sound intimidating to make, but with one simple trick they become ridiculously easy. <\/p>\n\n\n\n

Instead of making pasta from scratch and cutting and folding them into little pockets, use wonton wrappers<\/strong>. <\/p>\n\n\n\n

I got the idea from How to Cook Without a Book<\/a> by Pam Anderson. It is a fun little book I picked up on the discount aisle of the grocery store that inspired me to simplify some of my day to day cooking processes.

From start to finish these took me about 30-40 minutes to make! Making this a lovely idea for a meatless Monday meal.<\/p>\n\n\n\n

Fried (or Air Fried) Mushroom Goat Cheese Ravioli<\/h2>\n\n\n\n

Traditionally ravioli is boiled and served with some kind of sauce. Another is variation is to fry or bake them instead of boiling. They make a lovely appetizer served with the sauce on the side for dipping.<\/p>\n\n\n\n

I do not deep fry very often, so I have not actually done this. But, the directions are pretty basic. After the ravioli are prepared, heat about 2 inches of oil in a skillet or pot (or deep fryer) to 325\u2109. Fry until golden brown, about 2-3 minutes. <\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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