PASTA - Asparagus and Mushroom Ravioli

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wonton wrappers

 

 

* Exported from MasterCook *

 

Asparagus and Mushroom Ravioli with Chilli Butter

 

Recipe By :Australian Women's Weekly

Serving Size : 4 Preparation Time :0:30

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup peanut oil

5 ounces onion -- finely chopped

1 clove garlic -- crushed

5 ounces button mushrooms -- finely chopped

1/2 pound asparagus -- finely chopped

1/4 cup pine nuts -- toasted, chopped

1 tablespoon chopped fresh basil

32 wonton wrappers

1 egg -- lightly beaten

3 ounces butter -- chopped

4 fresh red chillies -- seeded, finely chopped

2 tablespoons chopped fresh chives

 

Heat 1 tablespoon of the oil in small pan, cook onion and garlic, stirring,

until soft. Add mushrooms and asparagus, cook, stirring, until asparagus is

tender. Remove from heat, stir in pine nuts and basil. Place half the wonton

wrappers on a lightly floured surface. Spoon 1 tablespoon of asparagus mixture

in centre of each wrapper, brush edges with egg; top with remaining wrappers,

press edges together. Heat remaining oil in large shallow pan, cook ravioli, in

batches, until browned on both sides and crisp; drain on absorbent paper.

 

Heat butter in clean pan, add chilli, cook, stirring, 1 minute.

 

Serve ravioli drizzled with butter Mixture; top with chives.

 

Serves 4 as an entree. Not suitable to freeze or to microwave

 

Cuisine:

" Vegetarian "

Source:

" http://lifestyle.ninemsn.com.au/aww/recipes/db/aww/11/1145.asp "

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Per Serving (excluding unknown items): 673 Calories; 51g Fat (66.9% calories

from fat); 12g Protein; 45g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol;

560mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 10

Fat.

 

NOTES : Asparagus mixture can be made a day ahead. Recipe best made close to

serving.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4888 0

 

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