Parsnip Garlic Ravioli with Mushroom Ragout

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2 tb olive oil
; reserved (28 - 32
; ounce)
1 lb Portobello mushrooms; thinly
3 Garlic; minced
1 Whole-wheat wonton wrappers;
2 md Onions; thinly sliced
1 tb Butter
1 cn Whole tomatoes; drained,
3/4 lb White mushrooms; thinly
; chopped, juice
1 ts Chopped fresh sage leaves

Original recipe makes 1 servings



In a large heated skillet cook onions in olive oil over medium heat, stirring often, for 10-15 minutes until browned and caramelized. Stir in butter until melted. Add mushrooms, garlic, sage, salt and pepper; saute, stirring constantly, for about 15 minutes or until mushroom liquid is evaporated. Stir in tomatoes and reserved juice; cook uncovered for 30 minutes, stirring occasionally. Mound 1 level tablespoon of parsnip puree in the center of each wonton wrapper. Brush edges with water and fold wrapper in half to form a triangle. Press securely on edges to force out air. Place on a lightly floured cookie sheet and cover with a light kitchen towel; refrigerate until ready to use. Cook ravioli in large pot of boiling water for about 5 minutes or until they rise to the surface and are tender. Do not let the water boil vigorously once the ravioli have been added. Immediately transfer to serving plates. Top with mushroom ragout and serve. Yield: 2 servings Per serving: 573 Calories (kcal); 41g Total Fat; (60% calories from fat); 13g Protein; 48g Carbohydrate; 31mg Cholesterol; 154mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #IND289 Converted by MM_Buster v2.0n.

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