Easy mushroom ravioli with four-cheese sauce
Posted Mar 5, 2010 By EMC News
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Tweet ThisEMC LifestyleA quick filling that bursts with flavour is enclosed in prepared won ton skins instead of pasta making this a lighter version of ravioli. For further convenience make and freeze them ahead of time and purchase a prepared sauce.
Ravioli:
3 tbsp butter
1 medium onion, finely chopped
1 lb fresh mushrooms, finely chopped
2 large cloves garlic, minced
2 tbsp light soya or tamari sauce
1/4 tsp ground black pepper
1/2 tsp dried thyme
1 pkg. (400g/ 13.5 ) won ton wrappers
Sauce:
1 1/2 tbsp each butter and flour
1 3/4 cups 2% milk
1 cup shredded Italian four-cheese blend
1/4 tsp each salt and pepper
1/4 tsp nutmeg (optional)
Garnishes: diced red pepper, chopped chives or sliced green onion tops or minced parsley
Ravioli: In large skillet melt butter over medium heat, sauté onion for 1-2 minutes just to soften. Add mushrooms, sauté 4-5 minutes or until liquid is released, reduce heat to low and add garlic, soya sauce, pepper and thyme. Continue to cook, stirring often until a thick paste is formed, about 5 minutes. Cool slightly.
To assemble ravioli work in batches, place a few won ton skins on work surface (keeping other ones covered so as not to dry out), place a heaping tablespoon of filling in centre of each. Brush water around the outside edges of each wrapper, top with a second wrapper. Press out air and edges to seal. Place on a damp towel-lined baking sheet and cover with damp towel while making remaining ravioli. Refrigerate or freeze as directed below until cooking time.
Sauce: In medium saucepan melt butter, stir in flour and cook stirring constantly 1-2 minutes or until bubbling. Whisk in milk and bring to boil, whisking constantly until thickened, lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally. Season with salt, pepper and nutmeg. Keep warm on low heat until ready to serve or reheat in microwave on Medium power.
In large wide saucepan or deep skillet of gently boiling water cook a few ravioli in batches (in single layers), about 4 minutes or until tender but firm. (Do not let water boil vigorously once ravioli have been added.) Remove with slotted spoon to shallow baking pans, in single layers, add about 1/2 inch cooking water to keep warm, in oven while cooking remaining ravioli. Transfer with slotted spoon, draining off excess water to warm serving plates. Spoon sauce evenly over ravioli, garnish as desired
Makes 4 servings
More delicious recipe ideas are available online at www.mushrooms.ca.
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