Mushroom Ravioli with Roasted-Tomato Sauce and Shaved Parmesan Cheese

Name: Mushroom Ravioli with Roasted-Tomato Sauce and Shaved Parmesan Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 237 milliliters sliced chanterelle mushroom caps; 2 teaspoons cornstarch; 2 Tbsps chopped fresh basil; 3 Tbsps chopped fresh chives; 4 garlic cloves, chopped; 2 Tbsps chopped leek; 1 Tbsp olive oil; 237 milliliters chopped onion; 57 grams 1/2 cup shaved fresh Parmesan cheese; 0 teaspoons salt; 2 Tbsps chopped shallot; 237 milliliters sliced shiitake mushroom caps; 237 milliliters tomato juice; 4 tomatoes, cored and cut in half lengthwise (about 1 3/4 pounds); 1 liters water; 177 milliliters white wine; 16 won ton wrappers

Mushroom Ravioli with Roasted-Tomato Sauce and Shaved Parmesan Cheese might be just the Mediterranean recipe you are searching for. This recipe serves 4. One portion of this dish contains about 12g of protein, 12g of fat, and a total of 332 calories. From preparation to the plate, this recipe takes about 45 minutes. It works well as a pricey main course. A mixture of basil, won ton wrappers, chives, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

To prepare ravioli, heat 1 tablespoon oil in a skillet over medium-high heat.

Ingredients you will need

Ravioli

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms, leek, and shallot; cook 3 minutes. Stir in wine and chives. Reduce heat; simmer 7 minutes or until liquid is evaporated.

Ingredients you will need

Mushrooms

Shallot

Chives

Leek

Wine

Sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Working with 1 won ton 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 wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle.

Ingredients you will need

Mushrooms

Water

Place ravioli on a large baking sheet sprinkled with cornstarch. Bring 6 cups water to a simmer in a large saucepan; add half of ravioli (cover remaining ravioli with a damp towel to keep them from drying). Cook 5 minutes or until done (do not boil).

Ingredients you will need

Corn Starch

Ravioli

Water

Equipment you will use

Baking Sheet

Sauce Pan

Remove ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.

Ingredients you will need

Ravioli

Equipment you will use

Slotted Spoon

Preheat broiler.

Equipment you will use

Broiler

To prepare sauce, place tomato halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 minutes or until blackened; peel.

Ingredients you will need

Tomato

Sauce

Equipment you will use

Baking Sheet

Aluminum Foil

Heat 1 tablespoon oil in a saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion and garlic; saut 2 minutes. Stir in tomatoes, tomato juice, and basil; bring to a simmer.

Ingredients you will need

Tomato Juice

Tomato

Garlic

Basil

Onion

Place tomato mixture in a blender or food processor, and process 1 minute or until smooth. Spoon over ravioli; top with cheese.

Ingredients you will need

Ravioli

Cheese

Tomato

Equipment you will use

Food Processor

Blender

Garnish with chive sprigs, if desired.

Ingredients you will need

Chives

Equipment

Ingredients

Servings:

0teaspoons

black pepper 237milliliters

sliced chanterelle mushroom caps 2teaspoons

cornstarch 2Tbsps

chopped fresh basil 3Tbsps

chopped fresh chives 4

garlic cloves, chopped 2Tbsps

chopped leek 1Tbsp

olive oil 237milliliters

chopped onion 57grams

1/2 cup shaved fresh Parmesan cheese 0teaspoons

salt 2Tbsps

chopped shallot 237milliliters

sliced shiitake mushroom caps 237milliliters

tomato juice 4

tomatoes, cored and cut in half lengthwise (about 1 3/4 pounds)1liters

water 177milliliters

white wine 16

won ton wrappers

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.