Dairy Farmers of Canada

Mushroom Ravioli in Fresh Tomato Cream Sauce

This recipe is taken from the 2005 Milk Calendar. Homemade ravioli is a cinch when you use wonton wrapper! The flavour of the cream sauce bursting with fresh tomato is so simple to make.

  • Prep: 30 min
  • Cooking: 25 min
Yields 6 servings
mushroom ravioli in fresh tomato cream sauce


  • 2 tbsp (30 mL) butter
  • 12 oz (360 g) mixed mushrooms (button, cremini, shiitake) finely chopped
  • 2 garlic cloves minced
  • 1 tsp (5 mL) dried thyme or dried tarragon
  • Salt and pepper to taste
  • 2 tbsp (30 mL) red wine vinegar or marsala
  • 2 tbsp (30 mL) all-purpose flour
  • 1 cup (250 mL) Milk
  • 1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
  • 2 cups (500 mL) 35 % cream
  • 2 cups (500 mL) chopped fresh tomatoes
  • 1 tbsp (15 mL) chopped fresh chives
  • 1 pkg (13 1/2 oz / 400 g) wonton wrappers
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In large skillet, melt butter over medium-high heat. Sauté mushrooms, garlic, tarragon, 1/4 tsp (1 mL) of each salt and pepper, stirring, for 10 min or until mushrooms are browned. Pour in vinegar; cook, scraping up brown bits stuck to pan, until evaporated. Sprinkle with flour; cook, stirring, for 30 sec. Gradually stir in milk; cook, stirring, for 3 min or until very thick. Remove from heat; stir in 2 tbsp (30 mL) of the Canadian Parmesan. Let cool slightly.

Cream Sauce:

In deep saucepan, bring whipping cream to boil over medium-high heat. Reduce heat; simmer, stirring often, for about 10 min or until reduced by half and thickened. Stir in tomatoes, chives, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper. Simmer for 3 min or until tomatoes are slightly softened. Keep warm.

Meanwhile, working in batches, place wonton wrappers on work surface; place a scant tablespoon (15 mL) of mushroom filling in centre of each. Brush water around edges of wrapper; top with a second wrapper. Press together, pressing out air and sealing edges. Place on damp towel-lined baking sheet.

In large pot of boiling salted water, cook ravioli, in 3 or 4 batches, for about 4 min or until tender but firm. Remove with a slotted spoon; transfer to heated serving bowls. Keep warm while cooking remaining ravioli. Spoon sauce over ravioli; sprinkle with remaining Canadian Parmesan.


Cooking Tip:
To make ahead, freeze ravioli in a single layer on parchment-lined baking sheet. When frozen, transfer to resealable freezer bag or airtight container; freeze for up to 2 months. Cook from frozen, increasing time to about 10 min.

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Nutritional information

Per serving
Energy: 587 Calories
Protein: 15 g
Carbohydrate: 52 g
Fat: 36 g
Fibre: 3.1 g
Sodium: 1079 mg

Top 5 Nutrients

(% DV*)
Calcium: 22 % / 239 mg
Niacin: 39 %
Riboflavin: 40 %
Thiamin: 37 %
Vitamin A: 41 %