I have the best hack for making ravioli without rolling any dough! Use wontons! This delicious recipe features lobster and shiitake mushrooms, all baked inside wonton dough. The baking gives the “ravioli” a little crunch which is extra special.
What will also make this a quick recipe versus an all day cooking ordeal is that you can just grab any jar of spaghetti sauce that you prefer to use for this recipe.
So let’s get started!
First we’re going to work on the filling. I’m definitely not making the lobster filling from lobster tails, go ahead and purchase prepackaged lobster, it’ll help with the recipe so much!
The shiitake mushrooms need to be soaked at least 6 hours or overnight. After soaking, squeeze the mushrooms to remove excess water. Cut off the stems and mince the mushrooms. If you don’t have shiitake mushrooms, you can easily substitute any mushroom that you have available, button mushrooms would work great!
First mince the shallots and cut the lobster into small pieces.
In a medium saute pan, add the olive oil and shallots and cooked until the shallots are softened, about three minutes. Add in the lobster and shiitake and saute for about two minutes. Remove from heat and let cool.
In a medium mixing bowl, add the ricotta and parmesan to the lobster/shiitake mixture and mix well.
Preheat the oven to 400 degrees.
Next we are going to start on assembling the ravioli. Grab your wonton skins and take one of the skins and place it on your cutting board. Fill with no more than one teaspoon of filling (it seems like a little but it is more than enough).
Add egg wash to the edges and fold the wonton over and press with your fingers to seal the edges. Repeat until all the filling is used.
Place the ravioli on a baking sheet lined with parchment paper. Brush the tops well with melted butter.
Now let’s work on the sauce!
Grab a large pan. Turn the heat on medium and heat up the pan. Pour the sauce into the pan. Season to tase with salt and pepper. That’s all you have to do to prepare the sauce!
Once the baked ravioli is out of the oven, top with sauce and garnish with basil and extra parmesan. Serve immediately!