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Makes: 5 servings
  • 2 tablespoons butter

  • 1 teaspoon minced garlic

  • 1 (8-ounce) package fresh mushrooms, quartered

  • 2 cups frozen pearl onions, thawed

  • 1 (24-ounce) jar marinara sauce, Newman’s Own®

  • 1 cup ricotta cheese

  • 1⁄2 cup shredded mozzarella cheese

  • 32 wonton wrappers

  • 1 large egg, lightly beaten

  • 4 quarts water

  • 2 teaspoons salt


  1. In a large skillet, melt butter over medium-high heat. Add garlic, mushrooms, and onions; cook, stirring occasionally, until mushrooms and onions are tender, about 6 minutes. Add marinara sauce, and bring to a simmer, stirring occasionally.

  2. In a small bowl, combine ricotta and mozzarella. Spoon ricotta mixture evenly in center of 16 wonton wrappers. Brush egg on outside edge of each wrapper. Top with remaining wonton wrappers, pressing to seal. 

  3. In a large heavy-bottomed pot, bring 4 quarts water to a boil over medium-high heat; add salt. Add ravioli, and cook 1 to 2 minutes, or until tender. Drain. Serve with marinara sauce.