Mushroom Ravioli with Parmesan-Chive Sauce | Asparagus Ribbons with Lemon and Goat Cheese

The main dish for tonight was excellent! The filling didn’t really take too long to put together, and I was able to fill the wonton wrappers pretty quickly using my 2 teaspoon scoop (thanks, DMG!!). I didn’t realize when I started that it only served two, or I would have doubled the recipe and frozen some instead of using half packages of mushrooms. Oh well. Dino and I both loved them, and I’ll definitely make them again (and next time I’lll make extra to freeze, too!)

Mushroom Ravioli with Parmesan-Chive Sauce
Cooking Light June 2007

Ravioli:
½ package (8-ounce) button mushrooms
½ package (6-ounce) presliced portobello mushrooms
1 teaspoon olive oil
1 teaspoon butter
2 tablespoons finely chopped shallots
⅛ teaspoon salt
14 wonton wrappers
1 teaspoon cornstarch
Sauce:
½ cup 1% low-fat milk
1 tablespoon all-purpose flour
2 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh chives
⅛ teaspoon salt
Dash of freshly ground black pepper
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.

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

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

MacGourmet Rating: 5 Stars

The side dish tonight was good but not great. I used fresh goat cheese that I picked up from the Farmers’ Market over the weekend. I also couldn’t find the large asparagus spears so I used the regular sized ones which was a big hassle to turn into ribbons.

Asparagus Ribbons with Lemon and Goat Cheese
Cooking Light July 2007

1 lb. large asparagus spears, trimmed
1 ½ cups cherry tomatoes, halved
2 tablespoons finely chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
½ teaspoon freshly ground black pepper
½ teaspoon Dijon mustard
¼ teaspoon sugar
¼ teaspoon salt
½ cup (2 ounces) crumbled goat cheese

Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.

Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.

Yield 8 servings (serving size: 1/2 cup)

Nutritional information per serving:
CALORIES 47(54% from fat); FAT 2.8g (sat 1.2g,mono 1.3g,poly 0.2g); PROTEIN 2.7g; CHOLESTEROL 3mg; CALCIUM 26mg; SODIUM 105mg; FIBER 1.4g; IRON 1.3mg; CARBOHYDRATE 3.7g

MacGourmet Rating: 3 Stars