Cooking With Bella

Here is a recipe for Bella's mushroom ravioli which she had on her first date with Edward Cullen! Enjoy! This recipe is a low-fat twist on a classic ravioli dish. Using wontons instead of regular dough helps to save the calories and the mess in the kitchen. Enjoy!

Prep Time: 30-40 minutes

Cook Time: 3-5 minutes

Ingredients

Ravioli:

1 tbsp reduced fat butter (I can’t believe its not butter)

1 tbsp extra virgin olive oil

1 tbsp finely chopped shallots

1 tsp garlic (2 cloves)

1 cup finely chopped portabello mushrooms

1/2 cup finely chopped button mushrooms

1 cup skim or reduced calorie ricotta cheese

1/4 cup reduced calorie parmesan cheese

30 wonton wrappers (about half the regular package)

Sauce:

6 cups traditional tomato sauce

1/2 tsp garlic (1 clove)

1 tbsp extra virgin olive oil

1 tsp italian seasoning

1/2 tsp basil

salt and pepper to taste

Preparation Instructions

- Add 1 tbsp each butter and olive oil to skillet. Heat over a medium-high heat (about 2 minutes) until melted.

- Add 1 tbsp finely chopped shallots and 1 tsp garlic to the skillet and saute.

- While shallots and garlic saute, in a food processor, finely chop 1 cup portabella mushrooms and 1/2 cup white button mushroom and then add to skillet. Cook around 5 mins to allow the moisture from the mushrooms to escape.

- In a separate bowl, combine ricotta and parmesan cheese and blend thoroughly until smooth.

- Once mushrooms are cooked, add to the ricotta and parmesan cheese mixture. Once mixed, you are ready to begin stuffing your wonton wrappers.

- Before you begin creating the raviolis, you will want to start your sauce. In a medium saucepan, heat 1 tbsp olive oil and 1/2 tsp garlic. Saute for 2 minutes. Next add in 2 cups tomato suace, 1 tsp italian seasoning, 1/2 tsp basil, and salt and pepper as desired. Cook over a low-medium heat.

- Once you sauce is going, you are ready to stuff the wonton wrappers. First add about 2 tbsp flour to a large baking sheet (any large plate will do as well) that will be used to stuff and wrap the wontons. Make sure that there is a thin layer of flour covering the sheet in order to keep wrappers from sticking. (Note: do not pile wontons on top of each other after wrapping. They will stick together, causing them to tear)

- Once your sheet is covered with a thin layer of flour, you can begin filling your wrappers. Filling a wrapper at a time, wet each edge of the wrapper. This will allow you to seal the edges once full. Now take a tsp of the mushroom filling and place in center of wrapper. With the edges of the wrapper wet, fold one corner of the wrapper to the adjacent corner, forming a triangle. Press edges to seal. Now fold in the remaining corners towards the center of the wonton, creating an envelope. See the example to the right. Place the wrapper on your sheet and repeat this process for remaining wrappers. (Note: to keep other wrappers moist while wrapping, lay a damp paper towel over unused wonton wrappers.)

- Once your wontons are ready, you are ready to cook your raviolis. In a large pan, bring 6 cups water to a low boil. Add salt for extra flavor. Once water is boiling add ravioli to pan, being careful to not stack them on top of each other (if needed you can cook two batches since they cook quickly). Stacking on top of each other could cause them to stick to each other and then tear. Boil 3-5 minutes, until wrappers are soft.

- Once your raviolis are cooked, cover with sauce and you are ready to enjoy!

*Note: There may be extra sauce dependent upon your desired amount. If so, just save it and use it for ravioli the next night!

From www.funhealthyrecipes.com