Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Freeze leftover wonton wrappers in heavy-duty zip-top bags.

Recipe by Cooking Light June 2007

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Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
2 servings (serving size: 7 ravioli and 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

334 calories; calories from fat 22%; fat 8.2g; saturated fat 3.5g; mono fat 3.3g; poly fat 0.8g; protein 17.3g; carbohydrates 48.7g; fiber 2.5g; cholesterol 18mg; iron 3mg; sodium 896mg; calcium 410mg.
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