Mushroom Ravioli With Lemon-Caper Mayonnaise Recipe

Name: Mushroom Ravioli With Lemon-Caper Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mayonnaise:; 3/4 cup low-fat mayonnaise; 2 tablespoons fresh lemon juice; 2 teaspoons capers; 2 teaspoons anchovy paste or 4 anchovy fillets, mashed; Ravioli:; 4 cups sliced shiitake mushroom caps (about 1 pound); 4 cups sliced button mushrooms (about 1 pound); Cooking spray; 1/2 cup finely chopped shallots; 1 1/2 teaspoons chopped fresh thyme leaves; 3 garlic cloves, minced; 1/3 cup dry sherry; 2 tablespoons grated fresh Parmesan cheese; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/4 cup fat-free sour cream; Cooking spray; 48 wonton wrappers

Servings: persons

Mayonnaise:
3/4 cup low-fat mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons capers
2 teaspoons anchovy paste or 4 anchovy fillets, mashed
Ravioli:
4 cups sliced shiitake mushroom caps (about 1 pound)
4 cups sliced button mushrooms (about 1 pound)
Cooking spray
1/2 cup finely chopped shallots
1 1/2 teaspoons chopped fresh thyme leaves
3 garlic cloves, minced
1/3 cup dry sherry
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fat-free sour cream
Cooking spray
48 wonton wrappers

1
To prepare mayonnaise, combine first 4 ingredients, stirring until smooth; cover and chill.
2
To prepare ravioli, place shiitake mushrooms in a food processor; pulse 6 times or until finely chopped. Remove from processor. Place button mushrooms in food processor; pulse 10 times or until finely chopped.
3
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, shallots, thyme, and garlic; saute 15 minutes or until tender. Add sherry; bring to a boil. Cook 8 minutes or until liquid almost evaporates. Remove from heat; stir in Parmesan, salt, and pepper. Place mushroom mixture in a bowl; let stand 10 minutes. Stir in sour cream.
4
Preheat oven to 425u00b0.
5
Coat 2 baking sheets with cooking spray. Working with 1 wonton wrapper at a time (cover remaining wrappers to prevent drying), spoon 2 teaspoons mushroom mixture into center of wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges with a fork to seal, forming a triangle.
6
Place ravioli in a single layer on prepared baking sheets; spray tops lightly with cooking spray. Bake at 425u00b0 for 14 minutes or until golden brown, turning once. Serve with mayonnaise.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Mayonnaise:, 3/4 cup low-fat mayonnaise, 2 tablespoons fresh lemon juice, 2 teaspoons capers, and more.

Yes, Mushroom Ravioli With Lemon-Caper Mayonnaise falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Ravioli With Lemon-Caper Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions