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Parsnip Parmesan Ravioli with Mushroom Ragoût Recipe

Parsnip Parmesan Ravioli with Mushroom Ragoût Recipe

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Parsnip Parmesan Ravioli with Mushroom Ragoût

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Ingredients:

Serving

2 tbsp unsalted butter
2 tbsp olive oil
1 medium onion, sliced thin
1 lb portobello mushrooms, caps (halved if large) and stems sliced thin
3/4 lb white mushrooms, sliced thin
2 garlic cloves, minced
1 tsp chopped fresh sage leaves
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2 lb parsnips, peeled and cut into 1-inch pieces
1/2 cup freshly grated parmesan (about 2 oz)
1 1/2 tsp chopped fresh sage leaves
30 won ton wrappers*, thawed if frozen

Directions:

Make mushroom ragout: In a large heavy kettle heat butter and oil over moderate heat until butter is melted and cook onion, stirring, about 5 minutes, or until softened. Stir in all mushrooms, garlic, sage, and salt and pepper to taste and cook, stirring, about 15 minutes, or until liquid mushrooms give off is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened. Ragout may be made 2 days ahead, cooled completely and chilled, covered.
For ravioli filling In a saucepan boil parsnips in salted water to cover by 2 inches, uncovered, until very tender, about 15 minutes. Drain parsnips well. In a food processor purée parsnips with Parmesan, sage, and salt and pepper to taste until smooth, and cool. Filling may be made 1 day ahead and chilled, covered.
Bring a kettle of salted water to a gentle boil for ravioli.
Put 1 wrapper on a lightly floured surface and mound 1 level tablespoon filling in center. Brush edges of wrapper with water and fold wrapper in half to form a triangle, pressing around filling to force out air. Transfer ravioli to a dry kitchen towel to drain. Make more ravioli with remaining wrappers and filling in same manner, transferring to towel and turning occasionally to dry slightly.
In a saucepan heat ragout over low heat, stirring occasionally, until hot. Cook ravioli in gently boiling water in 3 batches 6 to 8 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once ravioli have been added.) With a spoon transfer ravioli as cooked to shallow baking pans, arranging in one layer, with about 1/2 inch cooking water. Keep ravioli warm, covered.
Transfer ravioli with a slotted spoon to 6 serving plates and top with ragout.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	60.22 Kcal (252 kJ)
Calories from fat	19.74 Kcal
		% Daily Value*
Total Fat	2.19g	3%
Cholesterol	3.5mg	1%
Sodium	34.51mg	1%
Potassium	206.3mg	4%
Total Carbs	8.55g	3%
Sugars	3.11g	12%
Dietary Fiber	2.48g	10%
Protein	1.95g	4%
Vitamin C	31.4mg	52%
Iron	11.8mg	66%
Calcium	35.7mg	4%

Amount Per 100 g
Calories	63.8 Kcal (267 kJ)
Calories from fat	20.91 Kcal
		% Daily Value*
Total Fat	2.32g	3%
Cholesterol	3.71mg	1%
Sodium	36.55mg	1%
Potassium	218.54mg	4%
Total Carbs	9.06g	3%
Sugars	3.3g	12%
Dietary Fiber	2.63g	10%
Protein	2.06g	4%
Vitamin C	33.3mg	52%
Iron	12.5mg	66%
Calcium	37.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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