Mushroom Ravioli with Roasted-Tomato Sauce and Shaved Parmesan Cheese

recipe
Almost any combination of mushrooms will work in this easy dish from Jim Coleman of Philadelphia's Rittenhouse Hotel.

Yield:

4 servings (serving size: 4 ravioli, 1/2 cup sauce, and 2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 289
Caloriesfromfat 36 %
Fat 11.6 g
Satfat 3.4 g
Monofat 6.2 g
Polyfat 1.1 g
Protein 11.6 g
Carbohydrate 37.1 g
Fiber 3.1 g
Cholesterol 13 mg
Iron 3.1 mg
Sodium 796 mg
Calcium 202 mg

Ingredients

Ravioli:
1 tablespoon olive oil
1 cup sliced shiitake mushroom caps
1 cup sliced chanterelle mushroom caps
2 tablespoons chopped leek
2 tablespoons chopped shallot
3/4 cup white wine
3 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
16 won ton wrappers
2 teaspoons cornstarch
6 cups water
Sauce:
4 tomatoes, cored and cut in half lengthwise (about 1 3/4 pounds)
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, chopped
1 cup tomato juice
2 tablespoons chopped fresh basil
1/2 cup (2 ounces) shaved fresh Parmesan cheese
Chive sprigs (optional)

Preparation

To prepare ravioli, heat 1 tablespoon oil in a skillet over medium-high heat. Add mushrooms, leek, and shallot; cook 3 minutes. Stir in wine and chives. Reduce heat; simmer 7 minutes or until liquid is evaporated. Sprinkle with salt and pepper.

Working with 1 won ton 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 wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch. Bring 6 cups water to a simmer in a large saucepan; add half of ravioli (cover remaining ravioli with a damp towel to keep them from drying). Cook 5 minutes or until done (do not boil). Remove ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.

Preheat broiler.

To prepare sauce, place tomato halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 minutes or until blackened; peel. Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Stir in tomatoes, tomato juice, and basil; bring to a simmer. Place tomato mixture in a blender or food processor, and process 1 minute or until smooth. Spoon over ravioli; top with cheese. Garnish with chive sprigs, if desired.

Note:

Chef Jim Coleman,

Rittenhouse Hotel, Philadelphia, Pennsylvania,

April 1999
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