Categories: not tried
Ingredients
- 12 oz dried porcino mushrooms
- 4 t olive oil
- 5 oz (1/2 pkg) frozen chopped spinach, thawed and squeezed dry.
- 1/2 c chopped scallions
- 1/2 c nonfat ricotta cheese
- 2 egg whites, slightly beaten
- 2 T grated parmesan cheese
- pinch of nutmeg
- 32 wonton wrappers
- 1 T unbleached flour
Directions
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In small bowl, coer the mushrooms with boiling water and let stand for 30 min, drain and finely chop the mushrooms.
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In a 10 inch nonstick skillet, warm 1 t oil over med-hi heat. add the mushroom,s pinach, and scallioins, and cook, stirring frequently until the mushrooms are tender and all of the liquid has evaporated. Remove the pan from the heat.
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In a large bowl, cimmbine the mushroom mixture, ricotta, egg whites, paremsan, and nutmeg until well blended.
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Place wonton wrappers on a lightly floured surface.Top each with a scant 2 t of the cheese mixture. Brush the edges of the wrappers with water, fold each in half diagnonally to form a triangle. Using the tines of a fork, firmly press together the edges of each triangle to seal.
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In the same skillet, heat the remaining 3 t of oil over med heat. Place several ravioli in teh skillet, making sure they do not touch each other. Cook until golden 3-4 min on each side. Repeat with the remaining ravioli, coating the skillet with nonstick spray if needed.