Mushroom Ravioli W/roasted Tomato Sauce And Shaved Parmesan
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INGREDIENTS
- 2 tb Chopped shallot
- (cored & cut in half
- 1 tb olive oil
- SAUCE
- 1 c Sliced chanterelle mushroom
- 1/4 ts Black pepper
- 2 ts Cornstarch
- 1/4 ts Salt
- 1 c Sliced shiitake mushroom
- 1 tb olive oil
- 1 c Onions ; chopped
- 1/2 c Shaved fresh Parmesan cheese
- 2 tb Chopped fresh basil
- 4 Garlic ; chopped
- 3 tb Chopped fresh chives
- 6 c Water
- 4 Tomatoes; (about 1 3/4 lbs)
- 2 tb Chopped leek
- 1 c Tomato juice
- 3/4 c Dry white wine
- 16 Won ton wrappers
INSTRUCTIONS
~- 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; saute 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 Recipe by: Chef Jim Coleman, Rittenhouse Hotel, Philadelphia, PA
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (370g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 228 | ||
| Calories from Fat: 24 (11%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.7g | 4 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 1.4g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 5mg | 2 % | |
| Sodium 493mg | 17 % | |
| Potassium 319.5mg | 8 % | |
| Total Carbohydrate 42.3g | 12 % | |
| Dietary Fiber 2.4g | 10 % | |
| Sugars, other 39.9g | ||
| Protein 7.1g | 10 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 228
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