Mushroom Ravioli - cooking recipe

Ingredients

Ravioli
0.5 (8 ounce) package button mushrooms
0.5 (6 ounce) package presliced portabella mushrooms
1 teaspoon olive oil
1 teaspoon butter
2 tablespoons finely chopped shallots
2 garlic cloves, chopped
1/8 teaspoon salt
14 wonton wrappers
1 teaspoon cornstarch
Sauce
1/2 cup 1% low-fat milk
1 tablespoon all-purpose flour
2 tablespoons grated fresh parmesan cheese
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1 dash fresh ground black pepper

Preparation

To prepare ravioli, place mushrooms in food processor; pulse 10 times or until finely chopped.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add shallots and garlic, and saute for 2 minutes.
Add mushrooms and 1/8 teaspoon salt; cook 5 minutes or until moisture evaporates, stirring occasionally.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper.
Moisten edges of dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle.
Place ravioli on a large baking sheet sprinkled with cornstarch.
To prepare sauce, combine milk and flour in a small saucepan over medium-low heat; stir with a whisk.
Cook 4 minutes or until slightly thickened, stirring frequently. Remove from heat; stir in cheese, 1 tablespoon chives, 1/8 teaspoon salt, and pepper. Set aside; keep warm.
Cook ravioli in boiling water 2 minutes or until tender. Drain. Serve with sauce. Garnish with fresh chives, if desired.