Mushroom Ravioli with Lemon-Caper Mayonnaise

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.

Yield: 16 servings (serving size: 3 ravioli and about 1 tablespoon mayonnaise)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 29%
  • Fat: 4.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 2.1g
  • Protein: 4.4g
  • Carbohydrate: 19.2g
  • Fiber: 1g
  • Cholesterol: 7mg
  • Iron: 1.7mg
  • Sodium: 404mg
  • Calcium: 39mg

Ingredients

  • Mayonnaise:
  • 3/4 cup low-fat mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons capers
  • 2 teaspoons anchovy paste or 4 anchovy fillets, mashed
  • Ravioli:
  • 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

Preparation

  1. To prepare mayonnaise, combine first 4 ingredients, stirring until smooth; cover and chill.
  2. 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.
  3. 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.
  4. Preheat oven to 425°.
  5. 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.
  6. 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.
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