Mushroom Ravioli with Parmesan-Chive Sauce
The recipe Mushroom Ravioli with Parmesan-Chive Sauce could satisfy your Mediterranean craving in roughly 45 minutes. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains approximately 15g of protein, 8g of fat, and a total of 306 calories. It works well as a main course. Head to the store and pick up flour, button mushrooms, pre portobello mushrooms, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
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 saut 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.
Garnish with fresh chives, if desired.