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Mushroom Ravioli Recipe
|Shallots/1 red onion||4 , chopped|
|Chopped mushrooms||1 1⁄2 Pound (700 Grams)|
|Chopped fresh parsley||25 Milliliter (2 Tablespoon)|
|Grated gruyere cheese||75 Milliliter (1/3 Cup)|
|Wonton wrappers||28 (In Sufficient Quantity)|
|Chicken stock||750 Milliliter, skimmed of fat (3 Cups)|
|Tomato sauce||375 Milliliter (1 1/2 Cups)|
|Butter||15 Milliliter (1 Tablespoon)|
|Spicy chicken wings||1 Pound (500 Grams)|
|Chopped fresh chives||25 Milliliter (2 Tablespoon)|
Serving size: Complete recipe
Calories 2537 Calories from Fat 947
% Daily Value*
Total Fat 106 g162.9%
Saturated Fat 46.6 g233.1%
Trans Fat 0 g
Cholesterol 98.2 mg
Sodium 3613.2 mg150.5%
Total Carbohydrates 251 g83.7%
Dietary Fiber 18.3 g73.1%
Sugars 43.3 g
Protein 155 g310.9%
Vitamin A 141.2% Vitamin C 201.2%
Calcium 31.1% Iron 106.8%
*Based on a 2000 Calorie diet
Cook the shallots for 4 minutes, incorporate the mushrooms.
Cook for approximately 10 minutes, until the liquid has evaporated, and add the parsley.
Place in a bowl and let cool.
Add the Gruyere cheese when the mixture has completely cooled.
Stuff the won ton dough with the mushroom mixture and form ravioli.
Seal the sides with a little water.
In a pan, bring the chicken stock to a simmer.
Poach the ravioli in the stock and set aside in a little cooled chicken stock.
Reduce the rest of the broth until almost dry, then add the tomato sauce.
Reduce the heat and simmer gently.
In a pan, melt the butter and cook the chicken wings over low heat.
Line a platter or a plate with the sauce, garnish with the chicken wings and ravioli, and sprinkle with chives.