Mushroom Ravioli with Lemon-Caper Mayonnaise

Mushroom Ravioli with Lemon-Caper Mayonnaise Recipe
Photo: Karry Hosford
We used a mixture of shiitake and button mushrooms, but you can use any combination of mushrooms. Make the ravioli ahead, and freeze it for up to 2 weeks. You can make the mayonnaise up to 2 days ahead.

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16 servings (serving size: 3 ravioli and about 1 tablespoon mayonnaise)

Recipe from

Cooking Light

Nutritional Information

Calories 136
Caloriesfromfat 29 %
Fat 4.4 g
Satfat 0.8 g
Monofat 1.2 g
Polyfat 2.1 g
Protein 4.4 g
Carbohydrate 19.2 g
Fiber 1 g
Cholesterol 7 mg
Iron 1.7 mg
Sodium 404 mg
Calcium 39 mg


3/4 cup low-fat mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons capers
2 teaspoons anchovy paste or 4 anchovy fillets, mashed
4 cups sliced shiitake mushroom caps (about 1 pound)
4 cups sliced button mushrooms (about 1 pound)
Cooking spray
1/2 cup finely chopped shallots
1 1/2 teaspoons chopped fresh thyme leaves
3 garlic cloves, minced
1/3 cup dry sherry
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fat-free sour cream
Cooking spray
48 wonton wrappers


To prepare mayonnaise, combine first 4 ingredients, stirring until smooth; cover and chill.

To prepare ravioli, place shiitake mushrooms in a food processor; pulse 6 times or until finely chopped. Remove from processor. Place button mushrooms in food processor; pulse 10 times or until finely chopped.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, shallots, thyme, and garlic; sauté 15 minutes or until tender. Add sherry; bring to a boil. Cook 8 minutes or until liquid almost evaporates. Remove from heat; stir in Parmesan, salt, and pepper. Place mushroom mixture in a bowl; let stand 10 minutes. Stir in sour cream.

Preheat oven to 425°.

Coat 2 baking sheets with cooking spray. Working with 1 wonton wrapper at a time (cover remaining wrappers to prevent drying), spoon 2 teaspoons mushroom mixture into center of wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges with a fork to seal, forming a triangle.

Place ravioli in a single layer on prepared baking sheets; spray tops lightly with cooking spray. Bake at 425° for 14 minutes or until golden brown, turning once. Serve with mayonnaise.


David Bonom,

March 2003
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