Login to Save Like

Ingredients

• Mayonnaise:
• 3/4 cup low-fat mayonnaise
• 2 tablespoons fresh lemon juice
• 2 teaspoons capers
• 2 teaspoons 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 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 fat-free sour cream
• Cooking spray
• 48 wonton wrappers

Description

We Used A Mixture Of Shiitake And Button Mushrooms, But You Can Use Any Combination Of Mushrooms. Make The Ravioli Ahead, And Freeze It For Up To 2 Weeks. You Can Make The Mayonnaise Up To 2 Days Ahead.

MyRecipes