Mushroom Ravioli

From Cooking Light, with slight midifications. Vegetarian meal hubby will actually eat!

• Ready In: 55 mins
• Serves: 2

Ingredients

• Ravioli

• 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

• Sauce

• 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.