Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
We used a mixture of shiitake and button mushrooms, but you can use any combination of mushrooms. Make the ravioli ahead, and freeze it up to 2 weeks. You can make the mayonnaise up to 2 days ahead.
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 shallots
- 1 1/2 teaspoons chopped fresh thyme
- 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 fat-free sour cream
- 48 wonton wrappers
Directions[]
- To prepare mayonnaise, combine first 4 ingredients, stirring until smooth; cover and chill.
- 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.
- 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.
- Preheat oven to 425°.
- 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.
- 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.
Yield: 16 servings (serving size: 3 ravioli and about 1 tablespoon mayonnaise)