Mushroom Ravioli with Mushroom Sauce

Preparation info
  • Makes 16 ravioli, serving


    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

Mushrooms have a distinctive, woodsy, earthy flavor, and the tart green olives give it an exciting edge. The richly flavored sauce is based on red wine and dried wild mushrooms. Using wonton skins instead of your own pasta makes a reasonable job of what would otherwise be a fairly complicated procedure.


  • ½ pound mushrooms
  • 8 large green olives
  • 1 tablespoon


Chop the mushrooms finely, either by hand or in a food processor, so that they end up in coarse fragments rather than fine pieces, ⅛ inch or so long. Press down on the olives to break out the pits or, if this doesn’t seem to work (this is a little harder with green olives than with black), slice away the flesh with a paring knife and chop them slightly finer than the mushrooms.

Heat the