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Mushroom Aji-Stuffed Ravioli

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  • Prep 1 hr 30 min
  • Total 1 hr 30 min
  • Ingredients 17
  • Servings 4
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There are dishes that are incredibly delicious, but take so long to prepare that they're best left for special occasions. Homemade ravioli are one of these recipes. However, it's definitely worth the effort because there are few dishes as delicious as fresh homemade ravioli. Father's Day is the perfect excuse to prepare this recipe. What dad wouldn’t love a huge plate of fresh pasta with a glass of wine? In this recipe I've combined a Peruvian classic, aji de gallina, but in it's vegetarian version, using mushrooms instead of shredded chicken, resulting in an original ravioli dish. Perfect for a celebratory dinner.
by Morena Escardó
Updated Sep 16, 2015
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Ingredients

  • 2 medium-sized potatoes
  • 1 egg
  • 1 ají mirasol (sun dried yellow hot chili pepper)
  • 2 tablespoons of olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 8 oz. chopped mushrooms
  • 1/2 teaspoon of oregano
  • Salt and pepper to taste
  • 1 1/4 cup of shredded parmesan cheese, divided
  • 12 oz. wonton dough (about 48 sheets)
  • 1 cup of pecans
  • 1 cup of milk or cream
  • 2-3 tablespoons of yellow ají paste (or to taste)
  • 1/4 cup black olives, chopped
  • 1/4 cup of parsley, chopped

Directions

  • 1
    Place the potatoes and egg in a pot filled with water at high heat.
  • 2
    Once the water begins to boil, allow the egg to cook for 10 minutes, remove it from the pot and let the potatoes cook until you can easily pass a knife through them. Peel the potatoes and mash with a fork or potato masher until you have a puree.
  • 3
    While the eggs and potatoes cook you can begin to chop the other ingredients and blanch the ají mirasol. To do this, cut the ají the long way and remove the veins and seeds. Put a small pot to boil and blanch the aji for one minute. You can repeat this process two more times, changing the water each time, if you want to completely remove the spice.
  • 4
    Heat the oil in a medium saucepan and sauté the garlic and onion with the bay leaf on low heat for 5 minutes or until the onion is transparent.
  • 5
    Add the mushrooms, oregano, salt and pepper and cook for 5 minutes or until they’re completely soft, move constantly. Put this mixture in the blender or food processor until it becomes a puree.
  • 6
    Mix the blended mushrooms with the mashed potatoes and 1/4 cup of parmesan cheese.
  • 7
    Place 1 teaspoon of the mushroom mixture in the middle of a sheet of wonton dough. Moisten the tip of your finger and touch the borders of the dough. Fold it in half diagonally, creating a triangle, and close the borders by applying pressure. Be careful not to apply pressure in the middle so that the filling doesn't come out. Repeat this with the rest of the dough and place the ravioli side by side on a tray.
  • 8
    Put a big pot of water to boil. While it heats, mix the rest of the cheese, the pecans, the milk or cream, the yellow ají, the ají mirasol in the blender until it forms a paste. Add salt and pepper to taste. Add this mixture to a saucepan or large pot over low heat so that it can warm while the ravioli are cooking.
  • 9
    Cook the ravioli for 1-2 minutes. They're ready when they begin to float. Remove from the pot one by one, add them to the saucepan with the sauce and mix well. Do this carefully so as not to break them.
  • 10
    Serve the ravioli with sauce in 4 plates, sprinkle with the chopped egg, olives and parsley.

Expert Tips

  • tip 1
    If you want, you can use cooked and shredded chicken instead of mushrooms.
  • tip 2
    If you can't find yellow ají or ají mirasol, use your creativity and use different types of ají.
  • tip 3
    When you add the yellow aji to the sauce, do it little by little and taste test. You don't want to the sauce to be spicier than you can handle.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • There are dishes that are incredibly delicious, but take so long to prepare that they're best left for special occasions. Homemade ravioli are one of these recipes. However, it's definitely worth the effort because there are few dishes as delicious as fresh homemade ravioli. Father's Day is the perfect excuse to prepare this recipe. What dad wouldn’t love a huge plate of fresh pasta with a glass of wine? In this recipe I've combined a Peruvian classic, aji de gallina, but in it's vegetarian version, using mushrooms instead of shredded chicken, resulting in an original ravioli dish. Perfect for a celebratory dinner.
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