| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Infood02 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
md |
Onions; thinly sliced |
| 1 |
tb |
Butter |
| 1 |
lb |
Portobello mushrooms; thinly sliced |
| 3/4 |
lb |
White mushrooms; thinly sliced |
| 3 |
|
Garlic cloves; minced |
| 1 |
ts |
Chopped fresh sage leaves |
|
|
Salt and freshly ground black pepper |
| 1 |
cn |
Whole tomatoes; drained, coarsely |
|
|
; chopped, juice |
|
|
; reserved (28 – 32 |
|
|
; ounce) |
| 1 |
|
Whole-wheat wonton wrappers; ¥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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