Mushroom Ravioli with Lemon-Caper Mayonnaise

Mushroom Ravioli with Lemon-Caper Mayonnaise
Photo by Karry Hosford

Ingredients

  • 2 tablespoons grated fresh Parmesan cheese
  • 2 tablespoons grated fresh Parmesan cheese
  • ¼ cup fat-free sour cream
  • ¼ cup fat-free sour cream
  • 4 cups sliced button mushrooms (about 1 pound)
  • 3 garlic cloves, minced
  • 2 teaspoons anchovy paste or 4 anchovy fillets, mashed
  • + 31 more ingredients
    • 2 tablespoons fresh lemon juice
    • 48 wonton wrappers
    • 1 ½ teaspoons chopped fresh thyme leaves
    • 4 cups sliced button mushrooms (about 1 pound)
    • Ravioli:
    • 2 teaspoons capers
    • 1/3 cup dry sherry
    • 2 tablespoons fresh lemon juice
    • ½ cup finely chopped shallots
    • 48 wonton wrappers
    • 1/8 teaspoon black pepper
    • 1 ½ teaspoons chopped fresh thyme leaves
    • Ravioli:
    • ¾ cup low-fat mayonnaise
    • 2 teaspoons capers
    • 1/3 cup dry sherry
    • Mayonnaise:
    • ½ cup finely chopped shallots
    • ½ teaspoon salt
    • 1/8 teaspoon black pepper
    • ¾ cup low-fat mayonnaise
    • Mayonnaise:
    • Cooking spray
    • ½ teaspoon salt
    • Cooking spray
    • 4 cups sliced shiitake mushroom caps (about 1 pound)
    • Cooking spray
    • 4 cups sliced shiitake mushroom caps (about 1 pound)
    • Cooking spray
    • 3 garlic cloves, minced
    • 2 teaspoons anchovy paste or 4 anchovy fillets, mashed

To prepare mayonnaise, combine first 4 ingredients, stirring until smooth; cover and chill.

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 fi...

View full recipe at My Recipes

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