Ingredients
2
2 servings
- •6 tablespoons butter, divided
- •1 (8 ounce) package fresh mushrooms, finely chopped
- •1 ½ cups vegetable broth
- •3 cloves garlic, minced
- •3 stalks scallions, chopped
- •1 teaspoon chopped fresh sage, or to taste
- •¼ teaspoon chopped fresh dill, or to taste
- •¼ teaspoon chopped fresh thyme, or to taste
- •¼ teaspoon chopped fresh parsley, or to taste
- •20 (3.5 inch square) wonton wrappers
Instructions
- Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve–this will be your sauce later. The consistency should be thin, and the color should be dark.
- Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.
- Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.
Nutritional Facts
Per 2 servings
- Calories: 600
- Carbohydrate: 57g
- Fat: 37g
- Fiber: 4g
- Protein: 13g
- Sugar: 5g
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