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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mushroom Ravioli

Source: dLife

Homemade vegetable-filled raviolis made with wonton wrappers.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	232.1

Total Carbs	42.1 g

Dietary Fiber	9.6 g

Sugars	11.9 g

Total Fat	1.4 g

Saturated Fat	0.1 g

Unsaturated Fat	0.2 g

Potassium	520.4 mg

Protein	8.7 g

Sodium	267.8 mg

Dietary Exchanges 1.4 Fat, 6.4 Vegetables, 0.0 Fruits, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Sauté 1/2 cup onion and mushrooms, in a nonstick skillet, for 2 minutes over high heat. Mix in the thyme, 1 garlic clove, pepper, and salt and cook for another 30 seconds.
Sauté 1/4 cup onion in a nonstick saucepan for 2 minutes over medium-high heat. Reduce the heat then stir in the tomatoes, carrot, celery flakes, vegetable flakes, 2 garlic cloves, orange zest, and pepper. Simmer, stirring infrequently.
Set 11/2 tablespoons of the mushroom combination in the middle of a wonton wrapper and place another wrapper on top. Wet the edges with water and press to seal. Lightly flour a tea towel and set the filled ravioli on top. Continue until all of the mushroom filling has been used.
Boil a large pot of water. Place the ravioli in the boiling water. Once they rise to the surface, cook for approximately 1 minute.
Separate the ravioli onto 2 plates and spoon the tomato mixture over all.