~- 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
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 24 (11%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 228
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