Mushroom Ravioli

[Guest guest]

This is a recipe I just got over the weekend from the " Cooking Light Grandstand

99 " event at Turner Field here in Atlanta.

 

* Exported from MasterCook *

 

Mushroom Ravioli w/Roasted Tomato Sauce & Shaved Parmesan

 

Recipe By : Chef Jim Coleman, Rittenhouse Hotel, Philadelphia, PA

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 cup sliced shiitake mushroom caps

1 cup sliced chanterelle mushroom caps

2 tablespoons chopped leek

2 tablespoons chopped shallot

3/4 cup dry white wine

3 tablespoons chopped fresh chives

1/4 teaspoon salt

1/4 teaspoon black pepper

16 won ton wrappers

2 teaspoons cornstarch

6 cups water

SAUCE:

4 tomatoes -- (about 1 3/4 lbs)

(cored & cut in half lengthwise)

1 tablespoon olive oil

1 cup chopped onion

4 garlic cloves -- chopped

1 cup tomato juice

2 tablespoons chopped fresh basil

1/2 cup shaved fresh Parmesan cheese Chive sprigs -- (optional)

(2 oz)

 

--

 

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

heat- Add mushrooms, leek, and shallot; cook 3 minutes. Stir in wine and

chives. Reduce heat; simmer 7 minutes or until liquid is evaporated. Sprinkle

with salt and pepper.

 

2. 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. 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). Remove ravioli with a slotted spoon. Keep warm.

Repeat procedure with remaining ravioli.

 

3. Preheat broiler.

 

4. 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.

Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic;

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

Place tomato mixture in a blender or food processor, and process 1 minute or

until smooth. Spoon over ravioli; top with cheese. Garnish with chive sprigs,

if desired.

 

Serving size: 4 ravioli, 1/2 cup sauce, and 2 tablespoons cheese

 

Calories 289 (36% from Fat); FAT 11.6 grams (sat 3.4 g & mono 6.2g & poly 1.1g);

PROTEIN 11.6 g CARB 37.1 g FIBER 3.1g; CHOL 13mg: IRON 3.1mg; SODIUM 796rng CALC

202mg

 

 

MC_Busted by Karen C. Greenlee

 

 

 

 

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