Mushroom Ravioli With Lemon-caper Mayonnaise

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 3/4 cup low-fat mayonnaise
• 2 tablespoons fresh lemon juice
• 2 teaspoons capers
• 2 teaspoons anchovy paste or 4 anchovy fillets, mashed
• 4 cups sliced shiitake mushroom caps (about 1 pound)
• 4 cups sliced button mushrooms (about 1 pound)
• cooking spray
• 1/2 cup finely chopped shallot
• 1 1/2 teaspoons chopped fresh thyme leaves
• 3 garlic cloves, minced
• 1/3 cup dry sherry
• 2 tablespoons grated fresh parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup nonfat sour cream
• cooking spray
• 48 wonton wrappers

Recipe

• 1 to prepare mayonnaise, combine first 4 ingredients, stirring until smooth; cover and chill.
• 2 to prepare ravioli, place shiitake mushrooms in a food processor; pulse 6 times or until finely chopped. remove from processor. place button mushrooms in food processor; pulse 10 times or until finely chopped.
• 3 heat a large nonstick skillet coated with cooking spray over medium-high heat. add mushrooms, shallots, thyme, and garlic; sauté 15 minutes or until tender. add sherry; bring to a boil. cook 8 minutes or until liquid almost evaporates. remove from heat; stir in parmesan, salt, and pepper. place mushroom mixture in a bowl; let stand 10 minutes. stir in sour cream.
• 4 preheat oven to 425°.
• 5 coat 2 baking sheets with cooking spray. working with 1 wonton wrapper at a time (cover remaining wrappers to prevent drying), spoon 2 teaspoons mushroom mixture into center of wrapper. moisten edges of wrapper with water; bring 2 opposite corners together. press edges with a fork to seal, forming a triangle.
• 6 place ravioli in a single layer on prepared baking sheets; spray tops lightly with cooking spray. bake at 425° for 14 minutes or until golden brown, turning once. serve with mayonnaise.