Monday, January 9, 2012

80--- Lentil Raviolis with Roasted Mushrooms & Fennel

When I first tried these I thought "I would have paid top dollar for these at a restaurant and been completely satisfied with my purchase." 

They feel so decadent!  But the truth is they are so easy and healthy!  If you have ever NEEDED to make something from my blog, this is it.  Hands down.  Do it now.

Lentil Raviolis with Roasted Mushrooms & Fennel
Serves 4

1/4 cup lentils (you choose type)
8 1/2 cups vegetable broth, divided
3 cloves garlic, pressed
1/2 cup red onion, sliced
6 baby portobello mushrooms, washed, stemmed and sliced
1 tsp olive oil
3 Tbsp balsamic vinegar
1/4 tsp black pepper
1/4 tsp salt
1/2 tsp fennel seeds
1/4 tsp dried basil
32 wonton wrappers

In a small saucepan, bring 1/2 cup broth to a boil.  Add lentils and reduce heat to a simmer.  Continue to cook for ~60 minutes, or until lentils are soft and majority of broth is absorbed.  Add lentils to a food processor.

In a large skillet, heat olive oil over medium-high heat.  Add fennel seeds. garlic and red onion and saute for ~4 minutes until onion is softened.  Add sliced mushrooms and vinegar.  Reduce heat to medium and cook for additional 5 minutes or until mushrooms are softened.  Add dried basil, salt and pepper.  Remove from heat and add mixture to lentils in food processor.  Blend until a puree is formed, scraping down edges to mix evenly if needed.

Lay out wonton wrappers on a clean surface.  Use a pastry brush to brush each wrapper lightly with water.  Spoon ~1 Tbsp of lentil mixture onto half of the wrappers.  Top each with another wrapper, press gently to remove air, then fold bottom edge over top edge and press edges with a fork to seal.  Set aside and repeat with remaining wrappers (I only moisten 8 wrappers at a time to save space).

Bring remaining 8 cups of broth to a boil in a large stock pot.  When ready to cook raviolis, drop four at a time into broth and cook for 5 minutes.  Remove with a slotted spoon and repeat with remaining raviolis.

2 fennel bulbs, sliced into strips
3 cloves garlic, pressed and finely minced
15 baby portobello mushrooms, stemmed and halved
2 tsp olive oil
Fresh ground black pepper

Preheat oven to 400 degrees.  Toss all ingredients in a 9x13" pan and bake for 30 minutes, until fennel is softened with golden brown edges.

Remove from oven.

Follow directions as listed

To assemble: place 4 raviolis on a plate, spoon almost alfredo sauce over and top with roasted fennel and mushrooms. Sprinkle with shredded Parmesan cheese for garnish.

Nutrition Info per 4 raviolis, sauce, and roasted mushrooms and fennel: 340 calories, 8.5 g fat, 12 g protein, 42 g carbohydrates, 4.5 g fiber

1 comment:

  1. Made this- my first time making raviolis! Only lost a couple of them. I thought the vegetable stock was a bit much, but I had leftovers....bought way to many lentils. So I strained the veg. stock, added the lentils, and veggies to a crock pot. Threw in some carrots and red onions. Made for a very yummy soup! Your blog has inspired me to try things in the kitchen! Thanks!