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1
For the ravioli: In a small saucepan, bring 1/2 cup of broth to a boil.
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2
Add lentils and reduce heat to a simmer.
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3
Continue to cook for about 60 minutes, or until lentils are soft and the majority of the broth is absorbed.
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4
Add the cooked lentils to a food processor.
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5
In a large skillet, heat olive oil over medium-high heat.
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Add fennel seeds, garlic and red onion and saute for 4 minutes until onion is softened.
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7
Add sliced mushrooms and vinegar.
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Reduce heat to medium and cook for additional 5 minutes or until mushrooms are softened.
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Add dried basil, salt and pepper.
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Remove from heat and add mixture to the lentils in the food processor.
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Blend until a puree is formed, scraping down edges of the bowl to mix evenly if needed.
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12
Lay out the wonton wrappers on a clean surface.
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13
Use a pastry brush to brush each wrapper lightly with water.
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14
Spoon about 1 tablespoon of the lentil mixture onto half of the wrappers.
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Top each with another wrapper, press gently to remove air, then fold the bottom edge over the top edge and press edges with a fork to seal.
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Set aside and repeat with remaining wrappers.
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(I only moisten 8 wrappers at a time to save space).
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18
Bring the remaining 8 cups of broth to a boil in a large stock pot.
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When ready to cook ravioli, drop four at a time into the boiling broth and cook for 5 minutes.
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20
Remove the cooked ravioli with a slotted spoon and set them on a plate.
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21
Repeat with remaining raviolis.
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22
For the roasted mushrooms and fennel: Preheat oven to 400 F. Toss all of the listed ingredients into a 9x13 pan and roast for 30 minutes, until fennel is softened with golden brown edges.
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Remove from oven.
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For the assembly: Place 4 ravioli on a plate, spoon some Almost Alfredo sauce over the top of it and top with roasted fennel and mushrooms.
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25
Sprinkle with shredded Parmesan cheese for garnish.
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Nutrition Information per 4 ravioli, sauce, and roasted mushrooms and fennel: 340 calories, 8.5 g fat, 12 g protein, 42 g carbohydrates, 4.5 g fiber
