Print
Email
Add a photoServings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 c. sliced shiitake mushroom caps
- 1 c. sliced chanterelle mushroom caps
- 2 Tbsp. minced leek
- 2 Tbsp. minced shallot
- 3/4 c. dry white wine
- 3 Tbsp. minced fresh chives
- 1/4 tsp salt
- 1/4 tsp black pepper
- 16 x won ton wrappers
- 2 tsp cornstarch
- 6 c. water
- 4 x tomatoes, (about 1 3/4 lbs)
- Â Â (cored & cut in half lengthwise)
- 1 Tbsp. extra virgin olive oil
- 1 c. minced onion
- 4 x garlic cloves, minced
- 1 c. tomato juice
- 2 Tbsp. minced fresh basil
- 1/2 c. shaved fresh Parmesan cheese Chive sprigs, (optional) (2 ounce)
Directions
- 1. To prepare ravioli, heat 1 Tbsp. oil in a skillet over medium-high heat- Add in mushrooms, leek, and shallot; cook 3 min. Stir in wine and chives. Reduce heat; simmer 7 min or possibly till 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 tsp. mushroom mix 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 c. water to a simmer in a large saucepan; add in half of ravioli (cover remaining ravioli with a damp towel to keep them from drying). Cook 5 min or possibly till done (don't boil). Remove ravioli with a slotted spoon. Keep hot.
- 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 min or possibly till blackened; peel.
- Heat 1 Tbsp. oil in a saucepan over medium heat. Add in onion and garlic; saute/fry 2 min. Stir in tomatoes, tomato juice. and basil; bring to a simmer.
- Place tomato mix in a blender or possibly food processor, and process 1 minute or possibly till smooth. Spoon over ravioli; top with cheese. Garnish with chive sprigs, if you like.
- Serving size: 4 ravioli, 1/2 c. sauce, and 2 Tbsp. cheese
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 692g | |
| Recipe makes 4 servings | |
| Calories 177 | |
| Calories from Fat 64 | 36% |
| Total Fat 7.23g | 9% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 339mg | 14% |
| Potassium 697mg | 20% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 7.65g | 5% |
| Protein 3.88g | 6% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
