Mushroom and Mascarpone Ravioli |
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Prep Time: 25 Minutes Cook Time: 14 Minutes |
Ready In: 39 Minutes Servings: 4 |
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Ravioli are made using wonton wrappers and stuffed with a luxurious mascarpone and mushroom filling. Ingredients:
1 tablespoon olive oil |
2 large shallots, minced |
8 ounces fresh mushrooms, chopped |
1 tablespoon chopped fresh thyme |
2 tablespoons minced garlic |
1 tablespoon chopped fresh chives |
1 (8 ounce) container mascarpone cheese |
salt and pepper to taste |
32 (3.5 inch square) wonton wrappers |
1 egg, beaten |
2 tablespoons milk |
Directions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
2. In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
3. Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
4. Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.
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