As much as I like to think I have time and attention to detail to make my own pasta dough and turn it into ravioli these days, it’s just not going to happen.  I love the taste of  homemade.  I’m overwhelmed by so many things right now like Storkbite’s moodiness due to a molar, Papa’s 40th birthday, international vacation planning avec toddler, and well my eternal problem — what to have for dinner.  The molar and what to have for dinner really got me today.  I wanted fresh pasta but lacked the courage.   I came very close to buying manufactured ravioli from the refrigerated section until the tiny Michael Pollan I carry with me in my subconscious barked at me and said “Eat Plants!”. I took the plunge, bought egg roll skins and developed a quickie variation on the original.  From an economic standpoint I would have saved $3 buying the manufactured ravioli, but they definitely would not have been as good.

Quick Mushroom Ravioli

These good looking raviolis were a little bit fiddly, I’m not going to make it sound like a breeze.

For the filling, use 1 box of baby portabellas, 6 cloves of garlic, about a dozen sage leaves, shredded parmesan and shredded mozzerella.   Make sure to chop the mushrooms, garlic and sage.  Then saute everything except the cheeses on the stove in olive oil and 1 tbs. butter, salt and pepper.  Once the mushrooms slightly carmelize, remove from heat and add to a mixing bowl.  Once cool, combine cheeses and mushroom mixture.

Take egg roll skins which can be found at most Asian markets (or the Met if you live in Sunnyside). Cut the skins into quarters.  Fix yourself a little bowl of water and with wet fingers go around each edge of your skin.  Put 1 tsp. of stuffing in the center, place a skin on top and smash the wet edges together.  I made approximately 16 raviolis that were about 2 x 2 inches.

Melt 1 tbs. butter and olive oil together in a skillet and pan fry the raviolis.  I imagine that one could also boil them, but we didn’t try it.  We were after some serious richness tonight.  The mushrooms, garlic, sage and butter worked so well together and was oddly enough exactly what I had a taste for.