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Wild mushroom ravioli
Wild mushroom ravioli

Wild mushroom ravioli

Preparation 30 min
Cooking time 15 min
Servings 4


  • 500 ml (2 cups) dehydrated mushroom mix
  • Boiling water
  • 15 ml (1 tbsp) olive oil
  • 75 ml (5 tbsp) butter
  • 1 French shallot, thinly sliced
  • 250 ml (1 cup) white wine
  • 125 ml (1/2 cup) ricotta cheese
  • 30 ml (2 tbsp) chives, finely chopped
  • Salt and freshly ground black pepper
  • 40 won ton wrappers
  • 60 ml (1/4 cup) fresh sage, thinly sliced
  • 125 ml (1/2 cup) parmesan, shaved


  1. In a bowl, soak the dehydrated mushrooms in boiling water.
  2. Let swell for about 1 hour, stirring occasionally.  
  3. Squeeze the mushrooms and drain well.
  4. Chop finely.
  5. Set aside.
  6. In a skillet, heat the olive oil and 15 ml (1 tbsp) of butter over medium-high heat.
  7. Sweat the mushrooms and the shallot for 1 to 2 minutes, stirring frequently.
  8. Add the white wine and cook until the wine has completely evaporated.
  9. Add the ricotta and cook for 1 to 2 minutes, stirring constantly.
  10. Remove from the heat. Add the chives, salt and pepper.
  11. Let cool.
  12. Place a won ton wrapper on the countertop.
  13. Add 15 ml (1 tbsp) of mushroom stuffing in the centre of the wrapper.
  14. Moisten the edge with a bit of water.
  15. Top with another wrapper.
  16. Seal well, eliminating any air bubbles.
  17. With a round cookie cutter of an appropriate size, remove the excess dough.
  18. Repeat the previous steps until all the stuffing has been used.
  19. You should have about 20 ravioli.
  20. In a saucepan of boiling salted water, cook the ravioli for 4 to 5 minutes.
  21. Meanwhile in another saucepan, melt the remaining butter over medium heat.
  22. As soon as the butter melts, add the sage. Remove from the heat and let infuse for about 5 minutes.
  23. Drain the ravioli well and divide between bowls.
  24. Top the ravioli with sage butter.
  25. Garnish with parmesan shavings and serve.
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