Mushroom Ravioli With Lemon-Caper Mayonnaise |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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... 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 |
Directions:
1. To prepare mayonnaise, combine first 4 ingredients, stirring until smooth; cover and chill.
2. 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.
3. 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.
4. Preheat oven to 425°.
5. 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.
6. 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.
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