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Mushroom and Mascarpone Ravioli

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Mushroom and Mascarpone Ravioli



Ingredients :

  • 1 tablespoon olive oil
  • 2 large shallots
  • minced
  • 8 ounces fresh mushrooms
  • chopped
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh chives
  • 1 (8 ounce) container mascarpone cheese
  • salt and pepper to taste
  • 32 (3.5 inch square) wonton wrappers
  • 1 egg
  • beaten
  • 2 tablespoons milk
  • Methods :

  • 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 to 10 minutes. Remove from the heat and set aside to cool.
  • In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
  • Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon 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. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
  • 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 to 4 minutes.
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