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.
Mushroom Ravioli with Parmesan-Chive Sauce
Photo: Randy Mayor; Styling: Cindy Barr
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Amount per serving
- Calories: 334
- Calories from fat: 22%
- Fat: 8.2g
- Saturated fat: 3.5g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.8g
- Protein: 17.3g
- Carbohydrate: 48.7g
- Fiber: 2.5g
- Cholesterol: 18mg
- Iron: 3mg
- Sodium: 896mg
- Calcium: 410mg
- 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
- Remaining ingredient:
- 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.
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