Mushroom Stuffed Ravioli

Mushroom Stuffed Ravioli

Here's another recipe I plan to make (maybe even today)!

Prep Time: 20 min     Total Time: 40     Servings: 4 servings

    FOR THE RAVIOLI --

    1 lb sliced baby portabella mushrooms
    2 teaspoons olive oil
    2 teaspoons unsalted butter
    1/4 cup minced red onion
    4 teaspoons minced garlic
    1/4 teaspoon salt
    2 teaspoons chopped fresh chives
    1 package wonton wrappers
    egg wash (1 egg beaten with 1 tablespoon water)

    FOR THE SAUCE --

    1 cup heavy cream
    2 tablespoons Gold Medal unbleached all-purpose flour
    1/4 cup plus 2 tablespoons grated Parmesan cheese
    2 tablespoons chopped fresh chives
    salt and pepper to taste


Place mushrooms in a food processor and pulse until minced. In a large skillet over medium-high heat, heat oil and butter. Add onions; saute until translucent, about 2 minutes. Add mushrooms, garlic and salt; cook, stirring often, until moisture from mushrooms evaporates, about 7 minutes. Remove from heat; stir in chopped chives.

Spoon a generous teaspoon of mushroom filling into the center of a wonton wrapper (keep extra wrappers covered with a damp paper towel). Brush edges of wrapper with egg wash; fold over wrap into a triangle and pinch edges tightly to seal. Place ravioli on a lightly floured baking sheet. Repeat with remaining wonton wrappers and filling.

Bring a large pot of salted water to a boil. Meanwhile, make the sauce: In a medium saucepan over medium-low heat, whisk together heavy cream and flour until thickened, about 5 minutes. Remove from heat; stir in cheese, chives and salt and pepper to taste. Set aside.

Place ravioli in boiling water and cook 2 minutes; drain. Serve immediately with sauce.