Mushroom Ravioli With Roasted-Tomato Sauce And Shaved Parmesan Cheese Recipe

Name: Mushroom Ravioli With Roasted-Tomato Sauce And Shaved Parmesan Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ravioli:; 1 tablespoon olive oil; 1 cup sliced shiitake mushroom caps; 1 cup sliced chanterelle mushroom caps; 2 tablespoons chopped leek; 2 tablespoons chopped shallot; 3/4 cup white wine; 3 tablespoons chopped fresh chives; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 16 won ton wrappers; 2 teaspoons cornstarch; 6 cups water; Sauce:; 4 tomatoes, cored and cut in half lengthwise (about 1 3/4 pounds); 1 tablespoon olive oil; 1 cup chopped onion; 4 garlic cloves, chopped; 1 cup tomato juice; 2 tablespoons chopped fresh basil; 1/2 cup (2 ounces) shaved fresh Parmesan cheese; Chive sprigs (optional)

Servings: persons

Ravioli:
1 tablespoon olive oil
1 cup sliced shiitake mushroom caps
1 cup sliced chanterelle mushroom caps
2 tablespoons chopped leek
2 tablespoons chopped shallot
3/4 cup white wine
3 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
16 won ton wrappers
2 teaspoons cornstarch
6 cups water
Sauce:
4 tomatoes, cored and cut in half lengthwise (about 1 3/4 pounds)
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, chopped
1 cup tomato juice
2 tablespoons chopped fresh basil
1/2 cup (2 ounces) shaved fresh Parmesan cheese
Chive sprigs (optional)

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.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: Ravioli:, 1 tablespoon olive oil, 1 cup sliced shiitake mushroom caps, 1 cup sliced chanterelle mushroom caps, and more.

Yes, Mushroom Ravioli With Roasted-Tomato Sauce And Shaved Parmesan Cheese 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.

Mushroom Ravioli With Roasted-Tomato Sauce And Shaved Parmesan Cheese

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