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Easy Homemade Three Cheese Mushroom Ravioli with Pesto Sauce

Easy homemade three cheese ravioli with portobello mushrooms and garlic. Creamy, cheesy, delicious.
Course Entree
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 30 -36 ravioli


  • 2 tbsp. butter
  • 1 - 8 oz. package baby Portobello mushrooms diced
  • 3 cloves garlic finely diced
  • 3/4 c. Parmesan cheese
  • 3/4 c. 4% cottage cheese
  • 1 c. ricotta cheese
  • 1 tsp. dried parsley
  • salt & pepper to taste
  • 1 - 12 oz. package wontons
  • 1 - 8 oz. jar prepared pesto


  1. In a large saucepan on medium heat, saute the portobello mushrooms in butter until they're tender and lightly browned.
  2. Turn the heat to low, and add in the garlic. Saute for another 2-3 minutes, or until garlic is lightly browned.
  3. Remove from heat and allow to cool.
  4. Meanwhile, in a large bowl, mix together the three cheeses, parsley, salt, and pepper.
  5. Add the mushroom mixture into the cheese mixture, and stir until well-blended.
  6. Grab a wonton wrapper and drop a scant tablespoon of the cheese mixture into the center.
  7. To seal the raviolis, dip a very small brush (or use your finger) into a bowl of water, and trace the edges of the wrapper. You'll want to use a tiny amount of water.
  8. Fold the wrapper corner-to-corner, creating a triangle, and seal the edges tightly.
  9. In a large pot of boiling water, cook raviolis for 2-3 minutes.
  10. Serve with 1-2 tbsp. pesto sauce and Parmesan cheese.
  11. Enjoy!