Mayonnaise:<\/p>\n
3\/4 cup low-fat mayonnaise
\n2 T. fresh lemon juice
\n2 tsp. capers
\n2 tsp. anchovy paste or
\n4 anchovy fillets, mashed<\/p>\n
Ravioli:<\/p>\n
4 cups sliced shiitake mushroom caps (about 1 pound)
\n4 cups sliced button mushrooms (about 1 pound)
\nCooking spray
\n1\/2 cup finely chopped shallots
\n1 1\/2 tsp. chopped fresh thyme leaves
\n3 garlic cloves, minced
\n1\/3 cup dry sherry
\n2 T. grated fresh Parmesan cheese
\n1\/2 tsp. salt
\n1\/8 tsp. black pepper
\n1\/4 cup fat-free sour cream
\nCooking spray
\n48 wonton wrappers<\/p>\n
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; saut\u00e9 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.<\/p>\n
Yield: 16 servings
\nServing size: 3 ravioli and about 1 T. mayonnaise<\/p>\n
Calories: 136
\nFat: 4g
\nFIber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n