Monday, June 23, 2008


I started using won ton skins for ravioli wrappers long before I ever saw a recipe for doing so, but there's no way to prove I was ahead of the curve. The same holds true for wraps, but there are no patents for food inventions or discoveries. I'll just have to be content with knowing this for myself.

In any event, a few years after I began fooling around with won ton wrappers, I began to notice recipes for their use. They are lower in calories than fresh pasta and, though they are a bit delicate, they taste delicious and are cooked in 5 minutes or less.

This recipe for wild mushroom ravioli with a simple tomato sauce is taken from Weight Watchers' Dining for Two cookbook. My only changes are in the sauce which is indeed simple, but exceedingly tasty. Leftovers make a wonderful bruschetta topping with the addition of some shredded mozzarella. In fact, I am making a loaf with the leftovers to freeze and use at a future time. I would recommend this sauce on any fresh pasta if you don't want to put the energy into making the ravioli.

Wild Mushroom Ravioli in Simple Tomato Sauce - 2 servings
1 tbs extra virgin olive oil
3/4 lb shitake mushrooms, very thinly sliced
1 onion, finely chopped (about 5 tbs)
4 garlic cloves, minced
1/2 cup dry white wine
salt and pepper
10 won ton wrappers
3/4 lb plum tomatoes, cored, seeded, and chopped
2 tbs tomato paste
5 sun dried tomatoes, reconstituted and chopped fine
1 tbs fresh chopped basil
2 tbs. freshly grated Parmesan cheese

Heat 2 tsp oil in a nonstick pan and add the mushrooms, 1 tbs of the onion, and 2 tbs of the garlic. Cook, stirring, about 3 minutes. Add 1/4 cup of the wine and simmer until liquid evaporates--about 8 minutes. Salt and pepper to taste and remove from heat to cool.

Arrange wonton wrappers on waxed paper and spoon 2 tbs cooled mushroom mixture onto center of each. Moisten all around edge of wrapper with water and fold into triangle and seal edges. Place ravioli on a baking sheet and cover with a damp towel while you bring a pot of water to a boil and make the sauce.

Heat remaining 1 tsp oil in same nonstick pan and add remaining onion and garlic, cooking about 2 minutes. Add remaining 1/4 cup of wine, the tomatoes, and the tomato paste and bring to a simmer. Cook until slightly thickened, about 5 minutes. Meanwhile, when the water comes to a boil, reduce to a simmer and add ravioli. Cook at a simmer, not a boil, for 5 minutes. Drain with a slotted spoon and top with sauce and cheese.
Per serving (5 ravioi, 1/3 cup sauce, 1 tbs grated cheese): 296 caolories, 10g fat, 5 g fiber


  1. oh boy your meals look so delicious. great pictures.

  2. I just finished dinner a couple of hours ago. Looking at your food makes me hungry again. Guess I'll get a wintergreen mint and see if that'll stop the hunger.

    Peg D


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