Recipe courtesy of Orso

Wild Mushroom Ravioli

  • Level: Intermediate
  • Total: 2 hr 30 min
  • Prep: 1 hr
  • Inactive: 1 hr
  • Cook: 30 min
  • Yield: 4 servings
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2 ounces whole butter

4 ounces smoked salmon, cut into 1/2-inch by 1 1/2-inch pieces

2 teaspoons chopped fresh dill

4 tablespoons green onions, cut on the bias

2 teaspoons capers, drained

Mushroom Filling, recipe follows

16 wonton wrappers


2 ounces olive oil

4 ounces mushrooms of your choice, sliced

1-ounce minced garlic

2 ounces Scotch whiskey

16 ounces chicken broth

Mushroom Filling:

4 ounces whole butter

3 ounces shallots, peeled and minced

1 tablespoon minced garlic

2 ounces oyster mushrooms, minced

5 ounces portobello mushrooms, minced

8 ounces button mushrooms, minced

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh parsley leaves

3 ounces dry vermouth

2 ounces chicken demi-glace (or 4 ounces chicken broth, reduced by 1/2)

1 teaspoon porcini mushroom powder

2 tablespoons sliced green onions

2 ounces panko breadcrumbs

3 tablespoons ricotta cheese

3 ounces your favorite cheese or any combination


  1. Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper. Wet the edges of the wonton with a little warm water. Place another wonton wrapper on top and press to seal the edges. Using a fork, crimp around the edges, if desired. Bring a large pot of boiling salted water to a boil. Cook ravioli in boiling water until they rise to the surface and are al dente. Drain. Heat oil in a large saute pan over medium-high heat. Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds. Pull the pan from the heat, add scotch, and return the pan to the burner. Cook until Scotch is evaporated. Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body. Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta. 

Mushroom Filling:

  1. Melt the butter in a heavy large saute pan over medium heat. Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.) When the mushrooms are well browned, add in the thyme and parsley. Deglaze with vermouth and cook until the liquid has evaporated. Add chicken demi-glace and reduce until dry. Toss in the porcini powder, green onions, and panko, and pull pan from the heat. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.

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