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.
I had very good frozen mushroom ravioli from Whole Foods, but was at a loss about what kind of sauce would be best with it. A bit of research indicated that some kind of a cream sauce would be, and this recipe seemed to be both the simplest and tastiest of all those I found. I sauteed a few fresh sliced mushrooms, both shitake and cremini, in a bit of olive oil until soft, removed them, and proceeded, using the same pan with the recipe as given, except for adding about two tablespoons more of the cheese. I think the cheese was needed because I use so little salt. I served the pasta and sauce with fresh, plain sugar snap peas, which I had on hand, and we finished the meal with fresh pears and St. Nectaire and Drunken Goat cheeses. My husband thinks he doesn't like vegetarian meals, but he thought this one was great. I agree.
I used a few suggestions from other reviews and added 1-2 cloves of chopped garlic, a tablespoon of grated cheese, and a dribble of balsamic vinegar to the filling. Otherwise, I followed the recipe as written and it turned out wonderfully. I enjoyed using the wonton wrappers and had no issues with raviolis breaking apart during cooking. This dish cools off quickly, however, so serve it right away and make sure your sauce is hot. My husband and I thought this dish had restaurant-quality taste and we plan to make it again this week for company.
This was good but I agree with others that it does need some improvement. I used presliced baby bella mushrooms and rehydrated porcini mushrooms which gave the ravioli a lot of flavor. I did listen to other reviewers and I added 1 tbsp of chive and onion 1/3 less fat cream cheese to thicken the filling. However, I think with the rehydrated mushrooms that my filling didn't have any issues like other readers mentioned. I thought the sauce was a little bland. It really needed just something extra to make this a great recipe. I've worked with the wontons before to make ravioli, so I didn't have any issues. I use a silicone basting brush to wet the outside of the wontons to stick it all together and then chilled them for a few hours. If CL remade this recipe, I would probably make it again, otherwise I think i'll just hold out for Maggiano's mushroom ravioli on special occasions.
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