Portobello Mushroom and Fetta Filled Ravioli - xp Vegetarian

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Portobello Mushroom and Fetta Filled Ravioli, served with Crisp Garlic Onions

and Carrot 'Spaghetti'

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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40 wonton wrappers

2 Portobello mushrooms

1 shallots

1 garlic clove

1/4 tsp chopped tarragon

1/2 tb chopped chives

1/4 cup spinach (blanched & refreshed)

50 gm fetta

bread crumbs

1 onions

milk

garlic salt

flour

2 carrots

 

 

Onions:

Peel and shave the onions into very fine rings, place them in sufficient milk to

cover, soak for 20 - 60 minutes (this will remove the harsh, astringent taste),

drain well and lightly pat dry. Toss the onions in the flour and garlic salt,

shake free any excess and deep fry the onions. Once golden brown place on paper

towels to dry; season with salt , pepper and a little extra garlic salt if

required (served at room temperature).

 

Carrots:

Purchase the longest carrots you can for this, the longer the better

 

Peel the carrots and 'shave' into ribbons with a potato peeler Cut these into

2mm thick / wide strips (about the same size as spaghetti) Using the water for

the ravioli blanch them for 1 minute, drain and set aside

 

Ravioli:

Finely chop the shallots and crush the garlic, sweat in butter with the tarragon

and the garlic Remove the majority of black area of the mushrooms and roughly

chop, add to the above, stir to combine Allow the mix to cool slightly and add

the chopped spinach and crumbled fetta, combine lightly Add sufficient bread

crumbs to dry the mixture bind if required, correct the seasoning

 

Use the wanton papers as you would a pasta dough:

Place half the wonton wrappers on a lightly floured bench. Pipe or spoon a

little of the filling into the middle of each. Lightly brush edges with water.

Cover with another wonton wrapper and gently press to remove any air bubbles and

to seal shape into the ravioli by cutting into a circle with a fluted cutter (do

not discard the trimmings).

 

Place onto a tray sprinkled liberally with cornflour to prevent them sticking.

 

Store at room temperature for up to 4 hours until required.

 

To cook; pre-boil a large pot of water with a little sea salt added. Place

gently into the water and simmer for 3-4 minutes: take care as they are

delicate. Ensure you either use a large pot or cook in two batches. Remove from

the water and drain. Place into a bowl and lightly toss with some basil oil,

chilli oil or extra virgin olive oil.

 

To serve:

Place the crisp onions in the centre of the plate. Place any remaining filling

in the centre and arrange the ravioli on top . Top with the carrot julienne.

Drizzle with more oil if required / preferred or serve a fresh tomato sauce

separately .

 

 

The trimmings from the wonton wrappers may be deep fried and sprinkled with

salt, garlic salt or Cajun spice, etc and served in a bowl separately or as

nibbles with pre-dinner drinks.

 

Chef's Tip: A few deep fried baby spinach or basil leaves placed on the top of

this dish, finishes it off really well, both in flavour and colour

 

Source:

" unknown "

S(Formatted by Chupa):

" 11.02.04 "

Yield:

" 20 ravioli "

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Per Serving (excluding unknown items): 194 Calories; 2g Fat (7.2% calories from

fat); 10g Protein; 41g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 68mg

Sodium. Exchanges: 8 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0