"But Lauren," you ask. "Why did you make mushroom ravioli? He is starting to like mushrooms a little but only when they are disguised. Mushroom ravioli is in no way disguising them." You are correct in that assertion. Today I attempted to replicate a ravioli dish he enjoyed at a nearby Italian restaurant with a similar recipe from Cooking Light (June 2007). I figured this would be the final step in getting him to fully, 100% enjoy mushrooms.
And I was right.
The recipe itself isn't the most spectacular thing I've ever eaten, but it's good. I doubled the amount of sauce because I had a feeling that it wouldn't be enough, and I was right. So do that. I enjoyed that this recipe was specifically for 2 people because we always end up with leftovers that neither of us will eat. So this was nice. It probably isn't a make-again, because now I can expand and make all my old favorite mushroom recipes again. :) Yaaaaaaaaaaaaay!
Mushroom Ravioli with Parmesan-Chive Sauce
1/2 (8-ounce) package button mushrooms
1/2 (6-ounce) package presliced portobello mushrooms
1 teaspoon olive oil
1 teaspoon butter
2 tablespoons finely chopped shallots
1/8 teaspoon salt
14 wonton wrappers
1 teaspoon cornstarch
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
Dash of freshly ground black pepper
Fresh chives (optional)
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 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.
Yield: 2 servings