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Mushroom Ravioli with Red Pepper Salsa Recipe

Mushroom Ravioli with Red Pepper Salsa Recipe

4 servings



2 cups finely chopped mushrooms

1/4 cup chopped shallots or green onions

2 cloves garlic, minced

1/4 teaspoon each: salt, pepper

48 wonton wrapper


Red Pepper Salsa:

2 each: finely chopped medium tomatoes, large red bell peppers

2 tablespoons each: finely chopped dried basil and cilantro leaves

4 teaspoons each: olive oil, red wine vinegar, minced garlic

1/2-1 teaspoon minced jalapeno chili

1/2 teaspoon each: salt, pepper


Saute mushrooms, shallots, and garlic in lightly greased skillet until tender and liquid is evaporated, about 8 minutes, stir in salt and pepper. Spoon about 2 teaspoons mushroom mixture in center of 1 wonton wrapper, brush edges of wrapper with water. Top with a second wonton wrapper, and press edges together to seal. Repeat with remaining wonton wrappers and mushroom mixture.


Add 6 ravioli to 2 quarts boiling water in large saucepan, reduce heat and simmer, uncovered, until ravioli flot to the surface and are al dente, 3 to 4 minutes. Remove with slotted spoon. Repeat with remaining ravioli. Serve with Red Pepper Salsa.


Red Pepper Salsa:

Mix all ingredients, refrigerate 3 to 4 hours for flavors to blend.

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