Mushroom Ravioli with Parmesan-Chive Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Freeze leftover wonton wrappers in heavy-duty zip-top bags. Ingredients:
1/2 (8-ounce) package button mushrooms |
1/2 (6-ounce) package presliced portobello mushrooms |
1 teaspoon olive oil |
1 teaspoon butter |
2 tablespoons finely chopped shallots |
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 |
dash of freshly ground black pepper |
fresh chives (optional) |
Directions:
1. 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.
2. 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.
3. 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.
4. Cook ravioli in boiling water 2 minutes or until tender. Drain. Serve with sauce. Garnish with fresh chives, if desired.
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