Mushroom Ravioli

Name: Mushroom Ravioli
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 2 serving(s)
Ingredients: 0.5 (8 ounce) package button mushrooms; 0.5 (6 ounce) package presliced portabella mushrooms; 1 teaspoon olive oil; 1 teaspoon butter; 2 tablespoons finely chopped shallots; 2 garlic cloves, chopped; 1/8 teaspoon salt; 14 wonton wrappers; 1 teaspoon cornstarch; 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; 1 dash fresh ground black pepper

Submitted by DinnerDiva in OK

"From Cooking Light, with slight midifications. Vegetarian meal hubby will actually eat!"

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Ready In:: 55mins
Ingredients:: 15
Serves:: 2

ingredients

Ravioli
0.5 (8 ounce) package button mushrooms
0.5 (6 ounce) package presliced portabella mushrooms
1 teaspoon olive oil
1 teaspoon butter
2 tablespoons finely chopped shallots
2 garlic cloves, chopped
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
1 dash fresh ground black pepper

directions

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 garlic, and sauté for 2 minutes.
Add mushrooms and 1/8 teaspoon salt; cook 5 minutes or until moisture evaporates, stirring occasionally.
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.

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Reviews

Really good! Time-consumiung, but really worth it. I couldn't find shallots, so I used green onions.

Jewelli
Ok so mine did not look as pretty as those from a restaurant, but they tasted good! I added some chopped sundried tomatoes to the sauce because I really love that flavor with mushroom ravioli. I also omitted the button mushrooms and added extra portabellas because I had inherited a huge amount of fresh portabellas that I want to use. Thanks for sharing!

Starrynews
awesome recipe!!! no one mentioned in the reviews about how to handle the wrappers. It took my sister and I a few trys before we figured it out. Bottom line is the slightly floured side is the outside and moisten with wet fingers on the inside--they will stick together much better. It also takes longer to cook the mushrooms--I washed them so there was a bit more of water to cook off.

Deborah I.

RECIPE SUBMITTED BY

DinnerDiva in OK

I am a newly wed and absolutely loving married life, especially cooking for my husband and our friends and families. Right now it's just the two of us and our lab, Hunter (who is spoiled completely rotten). I also enjoy gardening, we have a great little veggie garden. Space is limited so we can only plant our favorites; right now we have tomatoes, okra and herbs. I am a full time accounting student and will finally graduate this fall. My summer project is to learn how to play golf. My favorite vacation destination that I have visited so far is Maui, Hawaii (honeymoon). My favorite sport is college football...GO SOONERS!!

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