Mushroom Ravioli with Parmesan-Chive Sauce

Mushroom Ravioli with Parmesan-Chive Sauce Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Freeze leftover wonton wrappers in heavy-duty zip-top bags.

Yield:

2 servings (serving size: 7 ravioli and 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 334
Caloriesfromfat 22 %
Fat 8.2 g
Satfat 3.5 g
Monofat 3.3 g
Polyfat 0.8 g
Protein 17.3 g
Carbohydrate 48.7 g
Fiber 2.5 g
Cholesterol 18 mg
Iron 3 mg
Sodium 896 mg
Calcium 410 mg

Ingredients

Ravioli:
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
Sauce:
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
Remaining ingredient:
Fresh chives (optional)

Preparation

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.

Maureen Callahan,

Cooking Light

June 2007
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