Mushroom Ravioli in Fresh Tomato Cream Sauce
This recipe is taken from the 2005 Milk Calendar. Homemade ravioli is a cinch when you use wonton wrapper! The flavour of the cream sauce bursting with fresh tomato is so simple to make.
- Prep: 30 min
- Cooking: 25 min
Ingredients
- 2 tbsp (30 mL) butter
- 12 oz (360 g) mixed mushrooms (button, cremini, shiitake) finely chopped
- 2 garlic cloves minced
- 1 tsp (5 mL) dried thyme or dried tarragon
- Salt and pepper to taste
- 2 tbsp (30 mL) red wine vinegar or marsala
- 2 tbsp (30 mL) all-purpose flour
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
- 2 cups (500 mL) 35 % cream
- 2 cups (500 mL) chopped fresh tomatoes
- 1 tbsp (15 mL) chopped fresh chives
- 1 pkg (13 1/2 oz / 400 g) wonton wrappers
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Preparation
Ravioli:
In large skillet, melt butter over medium-high heat. Sauté mushrooms, garlic, tarragon, 1/4 tsp (1 mL) of each salt and pepper, stirring, for 10 min or until mushrooms are browned. Pour in vinegar; cook, scraping up brown bits stuck to pan, until evaporated. Sprinkle with flour; cook, stirring, for 30 sec. Gradually stir in milk; cook, stirring, for 3 min or until very thick. Remove from heat; stir in 2 tbsp (30 mL) of the Canadian Parmesan. Let cool slightly.
Cream Sauce:
In deep saucepan, bring whipping cream to boil over medium-high heat. Reduce heat; simmer, stirring often, for about 10 min or until reduced by half and thickened. Stir in tomatoes, chives, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper. Simmer for 3 min or until tomatoes are slightly softened. Keep warm.
Meanwhile, working in batches, place wonton wrappers on work surface; place a scant tablespoon (15 mL) of mushroom filling in centre of each. Brush water around edges of wrapper; top with a second wrapper. Press together, pressing out air and sealing edges. Place on damp towel-lined baking sheet.
In large pot of boiling salted water, cook ravioli, in 3 or 4 batches, for about 4 min or until tender but firm. Remove with a slotted spoon; transfer to heated serving bowls. Keep warm while cooking remaining ravioli. Spoon sauce over ravioli; sprinkle with remaining Canadian Parmesan.
Tips
Cooking Tip:
To make ahead, freeze ravioli in a single layer on parchment-lined baking sheet. When frozen, transfer to resealable freezer bag or airtight container; freeze for up to 2 months. Cook from frozen, increasing time to about 10 min.
Nutritional information
Per serving| Energy: | 587 Calories |
| Protein: | 15 g |
| Carbohydrate: | 52 g |
| Fat: | 36 g |
| Fibre: | 3.1 g |
| Sodium: | 1079 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 22 % / 239 mg |
| Niacin: | 39 % |
| Riboflavin: | 40 % |
| Thiamin: | 37 % |
| Vitamin A: | 41 % |
