Roasted Red Pepper Ravioli

Holy ravioli.
Serves 4 Total 30-60 Minutes


  • 1 10-oz container of Cedar’s Topped Organic Roasted Red Pepper Hommus
  • 1 12-oz package of wonton wrappers
  • 4 oz mixed mushrooms (portobello, shiitake, oyster), chopped
  • 1 teaspoon sage, finely cut
  • ½ cup Parmesan, shredded
  • 1 egg, beaten
  • 4 tablespoons olive oil


  1. Lay out half of the wonton wrappers. Place 1 teaspoon of Cedar’s Topped Organic 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, a drizzle of olive oil and garnish with sage.