Mushroom Ravioli with Lemon-Caper Mayonnaise

Mushroom Ravioli with Lemon-Caper Mayonnaise
Photo by Karry Hosford

Ingredients

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

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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