Easy mushroom ravioli with four cheese sauce

Easy mushroom ravioli with four cheese sauce. Won ton wrappers are used instead of pasta in this recipe. Photo Courtesy/NEWS CANADA

Raviol:

3 tbsp butter

1 medium onion, finely chopped

1 lb fresh mushrooms, finely chopped

2 large cloves garlic, minced

2 tbsp light soya or tamari sauce

1/4 tsp ground black pepper

1/2 tsp dried thyme

1 pkg (400g) won ton wrappers

Sauce

1 1/2 tbsp each butter and flour

1 3/4 cups two per cent milk

1 cup shredded Italian four cheese blend

1/4 tsp each salt and pepper

1/4 tsp nutmeg (optional)

Garnishes: diced red pepper, chopped chives or sliced green onion tops or minced parsley

Ravioli

In large skillet melt butter over medium heat; saute onion for one to two minutes just to soften. Add mushrooms, saute four to five minutes or until liquid is released; reduce heat to low and add garlic, soya sauce, pepper and thyme.

Continue to cook, stirring often until a thick paste is formed, about five minutes. Cool slightly.

To assemble ravioli work in batches.

Place a few won ton skins on work surface (keeping other ones covered so as not to dry out); place a heaping tablespoon of filling in centre of each. Brush water around the outside edges of each wrapper; top with a second wrapper. Press out air and edges to seal. Place on a damp towel-lined baking sheet and cover with damp towel while making remaining ravioli.

Refrigerate or freeze as directed below until cooking time.

Sauce

In medium saucepan melt butter; stir in flour and cook stirring constantly one to two minutes or until bubbling. Whisk in milk and bring to boil, whisking constantly until thickened; lower heat and stir in cheese, cook for three to five minutes stirring occasionally.

Season with salt, pepper and nutmeg. Keep warm on low heat until ready to serve or reheat in microwave on medium power.

In large wide saucepan or deep skillet of gently boiling water cook a few ravioli in batches (in single layers), about four minutes or until tender but firm. (Do not let water boil vigorously once ravioli have been added.)

Remove with slotted spoon to shallow baking pans, in single layers; add about 1/2 inch cooking water to keep warm, in oven while cooking remaining ravioli. Transfer with slotted spoon, draining off excess water to warm serving plates. Spoon sauce evenly over ravioli. Garnish as desired.

Variations

Add 2 to 4 tbsp crumbled Gorgonzola cheese with other cheese to sauce.

Drizzle sauce with truffle oil or substitute 1/4 cup sherry for 1/4 cup milk in the sauce

Tip

To make ahead, freeze ravioli in single layers on parchment-lined baking sheets. When frozen, transfer to resealable freezer bag. Cook from frozen state increasing the time to eight to 10 minutes or until tender.

~ Recipe courtesy of www.mushrooms.ca and www.newscanada.com