Mushroom Ravioli with Parmesan-Chive Sauce

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

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Nutritional Information

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

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

  1. 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.
  2. 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.
  3. 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.
  4. Cook ravioli in boiling water 2 minutes or until tender. Drain. Serve with sauce. Garnish with fresh chives, if desired.
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