Mushroom Ravioli With Lemon-Caper Mayonnaise

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
We used a mixture of shiitake and button mushrooms, but you can use any combination of mushrooms. Make the ravioli ahead, and freeze it up to 2 weeks. You can make the mayonnaise up to 2 days ahead.
== Ingredients ==
* 3/4 cup low-fat mayonnaise
* 2 tablespoons fresh lemon juice
* 2 teaspoons capers
* 2 teaspoons anchovy paste or 4 anchovy fillets, mashed
* 4 cups sliced shiitake mushroom caps (about 1 pound)
* 4 cups sliced button mushrooms (about 1 pound)
* Cooking spray
* 1/2 cup finely chopped shallots
* 1 1/2 teaspoons chopped fresh thyme
* 3 garlic cloves, minced
* 1/3 cup dry sherry
* 2 tablespoons grated fresh Parmesan cheese
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 1/4 cup fat-free sour cream
* 48 wonton wrappers
== Directions ==
# To prepare mayonnaise, combine first 4 ingredients, stirring until smooth; cover and chill.
# To prepare ravioli, place shiitake mushrooms in a food processor; pulse 6 times or until finely chopped.
# Remove from processor.
# Place button mushrooms in food processor; pulse 10 times or until finely chopped.
# Heat a large nonstick skillet coated with cooking spray over medium-high heat.
# Add mushrooms, shallots, thyme, and garlic; sauté 15 minutes or until tender.
# Add sherry; bring to a boil.
# Cook 8 minutes or until liquid almost evaporates.
# Remove from heat; stir in Parmesan, salt, and pepper.
# Place mushroom mixture in a bowl; let stand 10 minutes.
# Stir in sour cream.
# Preheat oven to 425°.
# Coat 2 baking sheets with cooking spray.
# Working with 1 wonton wrapper at a time (cover remaining wrappers to prevent drying), spoon 2 teaspoons mushroom mixture into center of wrapper.
# Moisten edges of wrapper with water; bring 2 opposite corners together.
# Press edges with a fork to seal, forming a triangle.
# Place ravioli in a single layer on prepared baking sheets; spray tops lightly with cooking spray.
# Bake at 425° for 14 minutes or until golden brown, turning once.
# Serve with mayonnaise.
Yield: 16 servings (serving size: 3 ravioli and about 1 tablespoon mayonnaise)
Category:American Appetizers
Category:American Recipes
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Recipes
Category:Healthy Appetizers
Category:Pasta Recipes
Category:Appetizer Recipes
Category:Ravioli Recipes
Category:Mayonnaise Recipes
Category:Lemon juice Recipes
Category:Caper Recipes
Category:Anchovy paste Recipes
Category:Anchovy Recipes
Category:Shiitake mushroom Recipes
Category:Mushroom Recipes
Category:White mushroom Recipes
Category:Cooking spray Recipes
Category:Shallot Recipes
Category:Thyme Recipes
Category:Garlic Recipes
Category:Garlic cloves Recipes
Category:Sherry Recipes
Category:Cheese Recipes
Category:Parmesan cheese Recipes
Category:Salt Recipes
Category:Black pepper Recipes
Category:Pepper Recipes
Category:Sour cream Recipes
Category:Wonton noodle Recipes
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