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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 2 |
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From Cooking Light, with slight midifications. Vegetarian meal hubby will actually eat! 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 |
Directions:
1. To prepare ravioli, place mushrooms in food processor; pulse 10 times or until finely chopped.
2. Heat oil and butter in a large nonstick skillet over medium-high heat. Add shallots and garlic, and sauté for 2 minutes.
3. Add mushrooms and 1/8 teaspoon salt; cook 5 minutes or until moisture evaporates, stirring occasionally.
4. 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.
5. Moisten edges of dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle.
6. Place ravioli on a large baking sheet sprinkled with cornstarch.
7. To prepare sauce, combine milk and flour in a small saucepan over medium-low heat; stir with a whisk.
8. 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.
9. Cook ravioli in boiling water 2 minutes or until tender. Drain. Serve with sauce. Garnish with fresh chives, if desired.
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