Ok, let me say that the flavor on this was OUT.OF.THIS.WORLD. I mean, it was so good that I’m dreaming of the leftovers. The ravioli itself was a bit, um, interesting, though. It wasn’t hard to stuff, but maybe I cooked them 3 seconds too long or something (I watched closely, I promise!), I dont know, but they were awfully mushy. In the bowl it was kind of like mushroom lasagna w/cream sauce. NOTHING like the picture you will see below. Anyway, the flavor totally made up for it. I want to try this one again and stuff it in cannelloni shells or maybe even fill crepes with it. SO FREAKING GOOD.
PS: Two things extra – (1) I doubled this so the baby could have some and we’d also have leftovers and (2) my camera died a sad death yesterday, but I promise when I get a new one this week, I’m going to start taking pics of my recipes! Just FYI!
Mushroom Ravioli w/Parmesan Chive Sauce
Freeze leftover wonton wrappers in heavy-duty zip-top bags.
Yield: 2 servings (serving size: 7 ravioli and 3 tablespoons sauce)
Source: Cooking Light Magazine, June 2007
1/2 (8-ounce) package button mushrooms
1/2 (6-ounce) package presliced portobello mushrooms
1 teaspoon olive oil
1 teaspoon butter
2 tablespoons finely chopped shallots
1/8 teaspoon salt
14 wonton wrappers
1 teaspoon cornstarch
1/2 cup 1% low-fat milk
1 tablespoon all-purpose flour
2 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh chives
1/8 teaspoon salt
Dash of freshly ground black pepper
Fresh chives (optional)
To prepare ravioli, place mushrooms in food processor; pulse 10 times or until finely chopped. Heat oil and butter in a large nonstick skillet over medium-high heat. Add shallots, and sauté for 2 minutes. Add mushrooms and 1/8 teaspoon salt; cook 5 minutes or until moisture evaporates, stirring occasionally.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch.
To prepare sauce, combine milk and flour in a small saucepan over medium-low heat; stir with a whisk. Cook 4 minutes or until slightly thickened, stirring frequently. Remove from heat; stir in cheese, 1 tablespoon chives, 1/8 teaspoon salt, and pepper. Set aside; keep warm.
Cook ravioli in boiling water 2 minutes or until tender. Drain. Serve with sauce. Garnish with fresh chives, if desired.
Calories: 334 (22% from fat), Fat: 8.2g (sat 3.5g,mono 3.3g,poly 0.8g), Protein: 17.3g, Carbohydrate: 48.7g, Fiber: 2.5g, Cholesterol: 18mg, Iron: 3mg, Sodium: 896mg, Calcium: 410mg