Morel Mushroom Ravioli

Name: Morel Mushroom Ravioli
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 2/3 ounce dried morel mushrooms; 1/4 cup olive oil; 1/2 cup finely chopped onion; 2 cups coarsely chopped baby portobello mushrooms; 12 garlic cloves, minced; 4 ounces reduced-fat cream cheese; 1/3 cup shredded Asiago cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper; 48 wonton wrappers; 2 cups pasta sauce of your choice; 2 tablespoons shredded Parmesan cheese; 1 tablespoon minced fresh Italian parsley

TOTAL TIME: Prep: 35 min. Cook: 5 min./batch YIELD: 4 servings.

My friend and I enjoy mushroom hunting. The exercise and fresh air, along with the beauty of the outdoors is invigorating. I came up with this recipe to use up the bounty of our harvest. The dish is easy, yet elegant. It's absolutely delicious. —Kelly Knoblock, Emmett, Idaho

Ingredients

2/3 ounce dried morel mushrooms
1/4 cup olive oil
1/2 cup finely chopped onion
2 cups coarsely chopped baby portobello mushrooms
12 garlic cloves, minced
4 ounces reduced-fat cream cheese
1/3 cup shredded Asiago cheese
1/4 teaspoon salt
1/4 teaspoon pepper
48 wonton wrappers
2 cups pasta sauce of your choice
2 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh Italian parsley

Directions

1. Place mushrooms in a small bowl; add warm water to cover. Soak 30 minutes or until softened. Remove mushrooms with a slotted spoon; rinse and finely chop.
2. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add fresh mushrooms, chopped morels and garlic; cook 3-4 minutes longer or until mushrooms are tender and liquid is evaporated. Stir in cream cheese, Asiago cheese, salt and pepper. Remove from heat; cool.
3. Place 1 tablespoon filling in center of each of half of the wonton wrappers. Moisten wrapper edges with water; top with another wrapper. Press around filling to remove air pockets and seal edges. (Cover remaining wrappers with a damp paper towel until ready to use.)
4. In a Dutch oven, bring water to a boil. Add ravioli in batches. Reduce heat; simmer gently 1-2 minutes or until ravioli float and wrappers are translucent. Remove with a slotted spoon. Serve with sauce; sprinkle with Parmesan cheese and parsley.

Nutrition Facts

6 ravioli with 1/2 cup sauce: 639 calories, 26g fat (8g saturated fat), 39mg cholesterol, 1409mg sodium, 78g carbohydrate (12g sugars, 6g fiber), 21g protein.