1.Melt the butter in a heavy large saute pan over medium heat. Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.) When the mushrooms are well browned, add in the thyme and parsley. Deglaze with vermouth and cook until the liquid has evaporated. Add chicken demi-glace and reduce until dry. Toss in the porcini powder, green onions, and panko, and pull pan from the heat. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.
2.Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper. Wet the edges of the wonton with a little warm water. Place another wonton wrapper on top and press to seal the edges. Using a fork, crimp around the edges, if desired.
3.Bring a large pot of boiling salted water to a boil. Cook ravioli in boiling water until they rise to the surface and are al dente. Drain.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (527g)|
|Recipe Makes: 4|
|Calories from Fat: 1780 (86%)|
|Amt Per Serving||% DV|
|Total Fat 197.8g||264 %|
|Saturated Fat 124.4g||622 %|
|Monounsaturated Fat 51.4g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 534.9mg||165 %|
|Sodium 2102.7mg||73 %|
|Potassium 747.7mg||20 %|
|Total Carbohydrate 55.8g||16 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 52.4g|
|Protein 26.5g||38 %|
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.
Calories per serving: 2074
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.