Mushroom Ravioli With Lemon-Caper Mayonnaise

Name: Mushroom Ravioli With Lemon-Caper Mayonnaise
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 48 triangles
Ingredients: 3/4 cup low-fat mayonnaise; 2 tablespoons fresh lemon juice; 2 teaspoons capers; 2 teaspoons anchovy paste or 4 anchovy fillets, mashed; 4 cups sliced shiitake mushroom caps (about 1 pound); 4 cups sliced button mushrooms (about 1 pound); cooking spray; 1/2 cup finely chopped shallot; 1 1/2 teaspoons chopped fresh thyme leaves; 3 garlic cloves, minced; 1/3 cup dry sherry; 2 tablespoons grated fresh parmesan cheese; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/4 cup nonfat sour cream; cooking spray; 48 wonton wrappers

Submitted by A la Carte

"From Cooking Light. I haven't made this yet, but I have the wonton wrappers, and I intend to soon! They say to use a mixture of shiitake and button mushrooms, but you can use any combination of mushrooms. Make the ravioli ahead, and freeze it for up to 2 weeks. You can make the mayonnaise up to 2 days ahead. I put the time as 60 minutes, but if you do it all in one go, I assume it will take a while to fold and seem all the ravioli..."

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Ready In:: 1hr 30mins
Ingredients:: 17
Yields:: 48 triangles

ingredients

Mayonnaise
³⁄₄ cup low-fat mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons capers
2 teaspoons anchovy paste or 4 anchovy fillets, mashed
Ravioli
4 cups sliced shiitake mushroom caps (about 1 pound)
4 cups sliced button mushrooms (about 1 pound)
cooking spray
¹⁄₂ cup finely chopped shallot
1 ¹⁄₂ teaspoons chopped fresh thyme leaves
3 garlic cloves, minced
¹⁄₃ cup dry sherry
2 tablespoons grated fresh parmesan cheese
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon black pepper
¹⁄₄ cup nonfat sour cream
cooking spray
48 wonton wrappers

directions

To prepare mayonnaise, combine first 4 ingredients, stirring until smooth; cover and chill.
To prepare ravioli, place shiitake mushrooms in a food processor; pulse 6 times or until finely chopped. Remove from processor. Place button mushrooms in food processor; pulse 10 times or until finely chopped.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, shallots, thyme, and garlic; sauté 15 minutes or until tender. Add sherry; bring to a boil. Cook 8 minutes or until liquid almost evaporates. Remove from heat; stir in Parmesan, salt, and pepper. Place mushroom mixture in a bowl; let stand 10 minutes. Stir in sour cream.
Preheat oven to 425°.
Coat 2 baking sheets with cooking spray. Working with 1 wonton wrapper at a time (cover remaining wrappers to prevent drying), spoon 2 teaspoons mushroom mixture into center of wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges with a fork to seal, forming a triangle.
Place ravioli in a single layer on prepared baking sheets; spray tops lightly with cooking spray. Bake at 425° for 14 minutes or until golden brown, turning once. Serve with mayonnaise.