Mushroom Wonton Ravioli With a Pesto-Bechamel Sauce

16 01 2014

Since you get a healthy amount of wonton wrappers in one package, it can be a challenge to use them all at once. Need an idea for what to do with the extras? There are so many great things you can whip up, including quick ravioli! And of course, what is ravioli without sauce? A great sauce doesn’t have to take all day…for instance a bechamel, which is a white sauce made from milk and a roux of butter or oil and flour, can be made on a weeknight. You can add cheese to flavor it, or even a little homemade or store-bought pesto, which goes great with this mushroom filling.

Mushroom Wonton Ravioli With a Pesto-Bechamel Sauce

Mushroom Wonton Ravioli With a Pesto-Bechamel Sauce

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • Olive oil
  • 1 shallot, sliced
  • 2 cloves garlic, minced
  • Pinch of red pepper flakes
  • 1 (8 oz) package sliced baby bella mushrooms
  • Wonton wrappers
  • 2 Tbsp whole wheat flour
  • 2 cups skim milk
  • Nutmeg, grated
  • 2 Tbsp pesto
  • Parmesan cheese, grated

In a large skillet, heat a little oil over medium-high and saute shallot until soft, a few minutes. Add garlic and red pepper flakes and cook until fragrant, another minute. Add mushrooms and cook until browned, stirring often for about 5 minutes. Turn off heat and allow mushrooms to cool slightly. Mix in some parmesan cheese.

Bring a pot of water to boil and make the ravioli. Place some of the mushroom mixture in the center of a wonton wrapper. Don’t over stuff or the wonton will tear. Dip finger in a bowl of water and moisten the sides of the wrapper. Fold the wrapper over into a triangle and press moistened sides together to stick.  Finish building the ravioli and set aside.

Next work on the bechamel sauce, you can make this right in the skillet you used to cook the mushrooms. Heat 2 Tbsp of oil, once hot, whisk in 2 Tbsp of flour. Cook for a minute to make sure the flour is incorporated into the oil. Then, whisk in the milk. Continue to whisk until sauce thickens. Season with a little grated nutmeg to taste. Finally, stir in pesto. Lower heat to simmer and keep warm.

Once the water is boiling, drop in the ravioli and cook for 2-3 minutes. When they come to the top they’re done. Remove ravioli with a slotted spoon and add right in the skillet with the pesto-bechamel sauce. Gently toss ravioli to coat in the sauce.

Divide ravioli among plates and top with a little more sauce and parmesan cheese. If you have extra mushroom filling you can garnish with that as well. This can be a meatless meal, or you can serve with a protein of your choice, such as sauteed chicken with arugula (shown above).

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20 01 2014

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