Mushroom Ravioli with Parmesan-Chive Sauce

So we had this because it has carbs and we have a 12 mile run tomorrow.

D said it was a pain to make because it involved a lot of prep. I liked the Ravioli but the sauce needed tweaking. It was a little bland.

D said next time to add Porcini mushrooms for some salt. And add some wine to the sauce.

We had with a spinach salad. The Ravioli portion was a good size.

Mushroom Ravioli with Parmesan-Chive Sauce

Freeze leftover wonton wrappers in heavy-duty zip-top bags.

Yield: 2 servings (serving size: 7 ravioli and 3 tablespoons sauce)

Ravioli:
1/2 (8-ounce) package button mushrooms
1/2 (6-ounce) package presliced portobello mushrooms
1 teaspoon olive oil
1 teaspoon butter
2 tablespoons finely chopped shallots
1/8 teaspoon salt
14 wonton wrappers
1 teaspoon cornstarch

Sauce:
1/2 cup 1% low-fat milk
1 tablespoon all-purpose flour
2 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh chives
1/8 teaspoon salt
Dash of freshly ground black pepper
(D added shallots and garlic)

Remaining ingredient:
Fresh chives (optional)

To prepare ravioli, place mushrooms in food processor; pulse 10 times or until finely chopped. Heat oil and butter in a large nonstick skillet over medium-high heat. Add shallots, and sauté for 2 minutes. Add mushrooms and 1/8 teaspoon salt; cook 5 minutes or until moisture evaporates, stirring occasionally.

Working with 1 wonton 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 dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch.

To prepare sauce, combine milk and flour in a small saucepan over medium-low heat; stir with a whisk. Cook 4 minutes or until slightly thickened, stirring frequently. Remove from heat; stir in cheese, 1 tablespoon chives, 1/8 teaspoon salt, and pepper. Set aside; keep warm.
Cook ravioli in boiling water 2 minutes or until tender. Drain. Serve with sauce. Garnish with fresh chives, if desired.

CALORIES 334 (22% from fat); FAT 8.2g (sat 3.5g,mono 3.3g,poly 0.8g); IRON 3mg; CHOLESTEROL 18mg; CALCIUM 410mg; CARBOHYDRATE 48.7g; SODIUM 896mg; PROTEIN 17.3g; FIBER 2.5g

Cooking Light, JUNE 2007