Mushroom Ravioli with Lemon-Caper Mayonnaise
Photography: Photo: Karry Hosford; 
We used 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.
| Servings:16 servings (serving size: 3 ravioli and about 1 tablespoon mayonnaise) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- Mayonnaise:
- 3/4 cup low-fat mayonnaise
- 2 tablespoons fresh lemon juice
- 2 teaspoons capers
- 2 teaspoons anchovy paste or 4 anchovy fillets, mashed
-
Ravioli: - 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 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 fat-free sour cream
- 48 wonton wrappers
- cholesterol:7 mg
- iron:1.7 mg
- carbohydrate:19.2 g
- fat:4.4 g
- protein:4.4 g
- mono fat:1.2 g
- poly fat:2.1 g
- calcium:39 mg
- calories from fat:29 %
- calories:136
- saturated fat:0.8 g
- fiber:1 g
- sodium:404 mg
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.
