MUSHROOM AND MASCARPONE RAVIOLI
Ravioli are made using wonton wrappers and stuffed with a luxurious mascarpone and mushroom filling.
Provided by Chef Jean Pierre
Categories World Cuisine Recipes European Italian
Time 39m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
- In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
- Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
- Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.
Nutrition Facts : Calories 518.8 calories, Carbohydrate 46 g, Cholesterol 122.9 mg, Fat 32 g, Fiber 2.1 g, Protein 14.9 g, SaturatedFat 15.2 g, Sodium 424 mg, Sugar 2.4 g
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