0 items - $0.00Cart
You have no items in your shopping cart.
TOLL FREE CANADA & USA1.877.251.7333

Choose your preferred currency


Established 1998



Hulled Hemp Seed Portobello Ravioli with Hemp Oil Balsamic Sauce


  • 12 square wonton skins
  • 6 large portobello mushrooms, cut into cubes
  • 1 bunch scallions, sliced thin
  • 1 teaspoon sesame oil
  • 2 tablespoons chopped garlic
  • 1 tablespoon soy sauce
  • 1/2 cup balsamic vinegar. Reduced by half
  • 1/2 cup hemp seed oil
  • 1 tablespoon shopped garlic for sauce
  • 2 eggs lightly whisked for an egg wash
  • 1 tablespoon peanut oil
  • 1 tablespoon hulled hemp seed


Sauté 2 tablespoons garlic in sesame oil for 20 seconds, add portobellos and scallions. Saute for approximately 3-4 minutes until liquid from mushrooms has evaporated. Deglaze with soy sauce, and remove from heat Reserve in a bowl.

Bring 2 quarts of salted water to a boil and reduce to a simmer. Submerge 3-4 wonton skins and cook for 30 seconds, work in batches.

Remove from pot and place in cold salted water to shock.

Place on a sheet tray covered with plastic wrap, and light oil to avoid drying out. Begin to fill wonton skins 2 at a time. Place approximately 1 tablespoon of mushroom mixture in the middle of a wonton skin, then using a brush, slightly moisten edges with egg wash and fold skins into triangles. Finish remaining raviolis.

In a large saute pan, add 1 tablespoon of peanut oil and chopped garlic. Add raviolis to reheat, or you may steam.
Cook until garlic is lightly browned, remove raviolis and stir in balsamic vinegar. Remove from heat and stir in hemp oil.

Place raviolis on a plate, drizzle with sauce, and garnish with hulled hemp seed.

Servings:Yields 4 servings
Preparation Time:Approx 40 minutes