Mushroom Ravioli

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

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • To prepare ravioli, place mushrooms in food processor; pulse 10 times or until finely chopped.
  • Heat oil and butter in a large nonstick skillet over medium-high heat. Add shallots and garlic, and sauté for 2 minutes.
  • Add mushrooms and 1/8 teaspoon salt; cook 5 minutes or until moisture evaporates, stirring occasionally.
  • 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.
  • Moisten edges of dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle.
  • Place ravioli on a large baking sheet sprinkled with cornstarch.
  • To prepare sauce, combine milk and flour in a small saucepan over medium-low heat; stir with a whisk.
  • 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.
  • Cook ravioli in boiling water 2 minutes or until tender. Drain. Serve with sauce. Garnish with fresh chives, if desired.
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RECIPE MADE WITH LOVE BY

@DinnerDiva in OK
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@DinnerDiva in OK
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"From Cooking Light, with slight midifications. Vegetarian meal hubby will actually eat!"
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  1. Jewelli
    Really good! Time-consumiung, but really worth it. I couldn't find shallots, so I used green onions.
    Reply
  2. Starrynews
    Ok so mine did not look as pretty as those from a restaurant, but they tasted good! I added some chopped sundried tomatoes to the sauce because I really love that flavor with mushroom ravioli. I also omitted the button mushrooms and added extra portabellas because I had inherited a huge amount of fresh portabellas that I want to use. Thanks for sharing!
    Reply
  3. dlizzo
    awesome recipe!!! no one mentioned in the reviews about how to handle the wrappers. It took my sister and I a few trys before we figured it out. Bottom line is the slightly floured side is the outside and moisten with wet fingers on the inside--they will stick together much better. It also takes longer to cook the mushrooms--I washed them so there was a bit more of water to cook off.
    Reply
  4. DinnerDiva in OK
    From Cooking Light, with slight midifications. Vegetarian meal hubby will actually eat!
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