Mayonnaise:

3/4 cup low-fat mayonnaise
2 T. fresh lemon juice
2 tsp. capers
2 tsp. anchovy paste or
4 anchovy fillets, mashed

Ravioli:

4 cups sliced shiitake mushroom caps (about 1 pound)
4 cups sliced button mushrooms (about 1 pound)
Cooking spray
1/2 cup finely chopped shallots
1 1/2 tsp. chopped fresh thyme leaves
3 garlic cloves, minced
1/3 cup dry sherry
2 T. grated fresh Parmesan cheese
1/2 tsp. salt
1/8 tsp. black pepper
1/4 cup fat-free sour cream
Cooking spray
48 wonton wrappers

To prepare mayonnaise, combine first 4 ingredients, stirring until smooth; cover and chill. 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. 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. Preheat oven to 425 degrees. Coat 2 baking sheets with cooking spray. Working with 1 wonton wrapper at a time (cover remaining wrappers to prevent drying), spoon 2 tsp. 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. Place ravioli in a single layer on prepared baking sheets; spray tops lightly with cooking spray. Bake at 425 degrees for 14 minutes or until golden brown, turning once. Serve with mayonnaise. Mushroom types can be varied.

Yield: 16 servings
Serving size: 3 ravioli and about 1 T. mayonnaise

Calories: 136
Fat: 4g
FIber: 1g