Mushroom Ravioli with Avocado Pesto

Homemade ravioli are easy to make when you use wonton wrappers. Adding avocado to traditional pesto gives this dish a modern flair.

Nutrition Facts

Mushroom Ravioli with Avocado Pesto


377 Per Serving


17g Per Serving


7g Per Serving
Calories 377
Total Fat 12.7 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 6.0 g
Cholesterol 68 mg
Sodium 364 mg
Total Carbohydrate 53 g
Dietary Fiber 7 g
Sugars 7 g
Protein 17 g

Dietary Exchanges
3 starch, 2 vegetable, 1/2 lean meat, 2 fat


Servings  6   Serving Size   2 ravioli

Other Ingredients

  • 1 cup cherry tomatoes (halved)

Pesto Ingredients

  • 1 1/2 cups water
  • 1 medium avocado
  • 1 cup firmly packed, fresh basil
  • 1/4 cup unsalted pine nuts
  • Juice of 1 medium lemon
  • 2 Tbsp shredded or grated Parmesan cheese
  • 2 medium coarsely chopped garlic cloves
  • 1 tsp pepper
  • 1/4 tsp salt

Ravioli Ingredients

  • 2 lbs brown (cremini) mushrooms, sliced
  • 1 small onion (coarsely chopped)
  • 24 wonton wrappers (thawed if frozen)
  • 2 medium garlic cloves (coarsely chopped)
  • 1/4 tsp salt
  • 1 1/2 tsp olive oil
  • 1/2 cup whole-wheat bread crumbs (lowest sodium available)
  • 2 large eggs (lightly beaten)


Tip: Click on step to mark as complete.

  1. In a food processor or blender, pulse just 2 cups of the mushrooms with the onion, garlic, and salt until the mixture resembles rice. Be sure to fill the processor only halfway with the ingredients. Transfer the processed mushroom mixture to a large bowl. Process the remaining mushrooms in multiple batches and transfer to the bowl. Stir the mushroom mixture to combine.
  2. In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the mushroom mixture for 7 to 10 minutes so the mushrooms release their liquid and most of that liquid evaporates, stirring frequently. Stir in the bread crumbs. Remove from the heat. Let cool for at least 1 hour.
  3. Place the wonton wrappers on a clean work surface. Working with 6 at a time, lightly brush each wrapper with the egg. Place 1 tablespoon of the mushroom mixture in the center of each wrapper. Top each ravioli with another wrapper, lining up the edges. Working in a circle, firmly press the edges together. Lightly press on the center to spread the filling to approximately 1/4 inch from the edge of the ravioli.
  4. In a food processor or blender, process the pesto ingredients until smooth. Set aside.
  5. In a large stockpot, bring 3 quarts water to a rolling boil over high heat. Cook the ravioli for 4 to 5 minutes, or until tender.
  6. Drain the ravioli well in a colander. Transfer to plates. Spoon the pesto over the ravioli. Garnish with the tomatoes. Serve immediately.

Cooking Tip: Once the ravioli are assembled, transfer them to a sheet pan and refrigerate until cooking time. To freeze the ravioli for later use, transfer them to a sheet pan and place in the freezer. Once the ravioli are frozen, transfer them to a gallon-size resealable plastic freezer bag and store for up to three months.