Parsnip Ravioli with Sauteed Mushrooms

2 small parsnips, peeled
1 clove garlic, minced
1 cup button mushrooms, sliced
1 shallot, sliced and separated
1 tbsp tarragon, finely chopped
1 tbsp lowfat sour cream
1/4 cup bleu cheese crumbles
16 wonton wrappers (small size)
1 tsp ginger root, minced
1 tbsp margarine
1 tsp extra virgin olive oil
1/2 tsp salt
pepper, to taste

Melt butter in a skillet, and add olive oil. Once warm add mushrooms and shallot, a dash of salt, and let saute on low to medium heat. Remove from heat when finished (about 20 minutes). Cut parsnip into 1" cubes, and place in a pot. Fill pot with water to about an inch above parsnip, and bring to a boil. Parsnips will need to boil for about 15 minutes, and should be incredibly tender when poked with a fork (think mashed potatoes, before they are mashed). Once finished cooking, pour out water, and place on paper towel to cool (towel will absorb some excess water). While the parsnip are cooling, in a bowl, mix minced garlic, minced ginger, bleu cheese crumbles, and tarragon. Add sour cream and stir into a paste, trying to crush the bleu cheese as much as possible. When parsnip is cooled enough, place in a potato ricer (or you can use food processor) and squeeze through. (NOTE: your first squeeze will probably be excess water that you don't want in your filling, so I would recommend doing this over the sink, squeeze lightly at first, then when no more water comes through, place over your bowl and squeeze harder for parsnip to come through.) Once all parsnip is added, stir together and add salt and pepper to taste. Bring a pot of water to a slow boil to cook pastas. To prepare raviolis, take about a tsp of parsnip mixture and place in center of wonton. Depending on your taste, fold accordingly. I like to fold somewhat tortellini-shaped, which is done by wetting the edges of the wonton wrapper around mixture, then fold in half and seal. Fold in half long-wise (keeping long) and then wrap away from you, filling on the inside, and seal left over right. Boul for about 5 minutes, or until they float to the top. Strain, and serve with mushrooms scattered over top.

This is presented as a main course, but could be served as a side dish with grilled chicken or fish.

Number of Servings: 2

Recipe submitted by SparkPeople user TMA031979.