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Parsnip Garlic Ravioli With Mushroom Ragout

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CATEGORY CUISINE TAG YIELD
Infood02 1 Servings

INGREDIENTS

2 T Olive oil
2 Onions, thinly sliced
1 T Butter
1 lb Portobello mushrooms, thinly
sliced
3/4 lb White mushrooms, thinly
3 Garlic cloves, minced
1 t Chopped fresh sage leaves
Salt and freshly ground
black pepper
1 Whole tomatoes, drained
coarsely
chopped juice
reserved 28 – 32
ounce
1 Whole-wheat wonton wrappers
Â¥defrosted

INSTRUCTIONS

In a large heated skillet cook onions in olive oil over medium heat,
stirring often, for 10-15 minutes until browned and caramelized. Stir
in butter until melted. Add mushrooms, garlic, sage, salt and pepper;
saute, stirring constantly, for about 15 minutes or until mushroom
liquid is evaporated. Stir in tomatoes and reserved juice; cook
uncovered for 30 minutes, stirring occasionally.  Mound 1 level
tablespoon of parsnip puree in the center of each wonton  wrapper.
Brush edges with water and fold wrapper in half to form a  triangle.
Press securely on edges to force out air. Place on a lightly  floured
cookie sheet and cover with a light kitchen towel; refrigerate  until
ready to use. Cook ravioli in large pot of boiling water for  about 5
minutes or until they rise to the surface and are tender. Do  not let
the water boil vigorously once the ravioli have been added.
Immediately transfer to serving plates. Top with mushroom ragout and
serve.  Yield: 2 servings  Converted by MC_Buster.  Per serving: 573
Calories (kcal); 41g Total Fat; (60% calories from  fat); 13g Protein;
48g Carbohydrate; 31mg Cholesterol; 154mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0  Fruit; 7 1/2 Fat; 0
Other Carbohydrates  Recipe by: IN FOOD TODAY SHOW #IND289  Converted
by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 911
Calories From Fat: 414
Total Fat: 47.1g
Cholesterol: 58.8mg
Sodium: 2689.9mg
Potassium: 1474.2mg
Carbohydrates: 101g
Fiber: 14.4g
Sugar: 43.8g
Protein: 28.9g


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