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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 med Onions, thinly sliced
- 1 Tbsp. Butter
- 1 lb Portobello mushrooms, thinly sliced
- 3/4 lb White mushrooms, thinly sliced
- 3 x Garlic cloves, chopped
- 1 tsp Minced fresh sage leaves
- Â Â Salt and freshly grnd black pepper
- 1 can Whole tomatoes, liquid removed, coarsely minced, juice reserved (28 - 32 oz)
- 1 whl -wheat wonton wrappers, defrosted
Direcciones
- In a large heated skillet cook onions in extra virgin olive oil over medium heat, stirring often, for 10-15 min till browned and caramelized. Stir in butter till melted. Add in mushrooms, garlic, sage, salt and pepper; saute/fry, stirring constantly, for about 15 min or possibly till mushroom liquid is evaporated. Stir in tomatoes and reserved juice; cook uncovered for 30 min, stirring occasionally.
- Mound 1 level Tbsp. of parsnip puree in the center of each wonton wrapper. Brush edges with water and fold wrapper in half to create a triangle. Press securely on edges to force out air. Place on a lightly floured cookie sheet and cover with a light kitchen towel; chill till ready to use. Cook ravioli in large pot of boiling water for about 5 min or possibly till they rise to the surface and are tender. Don't 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1207g | |
| Calories 653 | |
| Calories from Fat 361 | 55% |
| Total Fat 41.09g | 51% |
| Saturated Fat 11.46g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 406mg | 17% |
| Potassium 3868mg | 111% |
| Total Carbs 62.25g | 17% |
| Dietary Fiber 15.6g | 52% |
| Sugars 26.38g | 18% |
| Protein 25.55g | 41% |
