Mushroom Ravioli with Roasted-Tomato Sauce and Shaved Parmesan Cheese

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

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 36%
  • Fat: 11.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 11.6g
  • Carbohydrate: 37.1g
  • Fiber: 3.1g
  • Cholesterol: 13mg
  • Iron: 3.1mg
  • Sodium: 796mg
  • Calcium: 202mg

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

  1. 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.
  2. 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.
  3. Preheat broiler.
  4. 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.
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