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Mushroom Ravioli
Source: dLife

Homemade vegetable-filled raviolis made with wonton wrappers.

Prep Time: 15 minutes
Cook Time: 6 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 232.1
Total Carbs 42.1 g
Dietary Fiber 9.6 g
Sugars 11.9 g
Total Fat 1.4 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 520.4 mg
Protein 8.7 g
Sodium 267.8 mg
Dietary Exchanges
, 6 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 oz  frozen chopped onion
6 oz  fresh mushroom slices
1 1/2 tsp  fresh thyme
3 each  medium garlic cloves
1 pinch  black pepper
28 oz  canned unsalted diced tomatoes
0 1/2 each  medium carrots
0 1/4 oz  dried celery flakes
0 1/4 oz  dried vegetable flakes
1 tbsp  grated orange peel
4 each  wonton wrappers
  1. Sauté 1/2 cup onion and mushrooms, in a nonstick skillet, for 2 minutes over high heat. Mix in the thyme, 1 garlic clove, pepper, and salt and cook for another 30 seconds.
  2. Sauté 1/4 cup onion in a nonstick saucepan for 2 minutes over medium-high heat. Reduce the heat then stir in the tomatoes, carrot, celery flakes, vegetable flakes, 2 garlic cloves, orange zest, and pepper. Simmer, stirring infrequently.
  3. Set 11/2 tablespoons of the mushroom combination in the middle of a wonton wrapper and place another wrapper on top. Wet the edges with water and press to seal. Lightly flour a tea towel and set the filled ravioli on top. Continue until all of the mushroom filling has been used.
  4. Boil a large pot of water. Place the ravioli in the boiling water. Once they rise to the surface, cook for approximately 1 minute.
  5. Separate the ravioli onto 2 plates and spoon the tomato mixture over all.

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