Roasted Red Pepper Ravioli

You’re going to want to get your fill of these wonton wrapper raviolis filled with Topped Organic Roasted Red Pepper Hommus and a forest mushroom medley of flavor.


  • 12-ounce package wonton wrappers
  • 10 ounces Cedar’s Topped Organic Roasted Red Pepper Hommus
  • 4 ounces mixed mushrooms (portobello, shiitake, oyster), chopped
  • 1 teaspoon sage, finely cut
  • ½ cup shredded Parmesan cheese
  • 1 egg, beaten
  • 4 tablespoons olive oil
Serves 4 Total 30-60 Minutes


  1. Lay out half of the wonton wrappers. Place a teaspoon of Cedar’s Roasted Red Pepper Hommus in the center of each wrapper.
  2. Brush the dough around the hommus with the egg and top with another wrapper. Seal ravioli by pressing with the back of a fork around the edges of the wrapper.
  3. In a pot of simmering water, cook ravioli in batches, about 3-4 minutes, until they float.
  4. On medium high heat, sauté the mushrooms in olive oil.
  5. Add cooked ravioli and fry with mushrooms until crispy.
  6. Serve with Parmesan cheese, a drizzle of olive oil, and garnish with sage.