mushroom and mascarpone ravioli

prep time:  25 minutes
cook time:  14 minutes
servings:  4

1 tablespoon olive oil
2 large shallots - minced
 8 ounces mushrooms - chopped
1 tablespoon choped thyme
2 tablespoon minced garlic
1 tablespoon chopped chives
1 8-ounce container mascarpone cheese
32 3.5-inch square wonton wrappers
1 egg - beaten
2 tablespoons milk

1.  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 - 10 minutes.  remove from the heat and set aside to cool.

2.  in a medium bowl, sir together the mascarpone cheese and mushrooms mixture.  season to taste with salte and pepper, set aside.

3.  lay out 16 wonton wrappers on a clean surface.  whisk together the egg and milk in a small cup.  brush the egg wash ont the wrappers.  place 1 tablespon 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. 

4.  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 - 4 minutes.

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