MUSHROOM RAVIOLI WITH RED PEPPER SALSA

Colorful Red Pepper Salsa is a perfect complement to the mushroom-filled pasta.

4 servings (6 ravioli each)

2 cups finely chopped mushrooms

¼ cup chopped shallots or green onions

2 cloves garlic, minced

¼ teaspoon each: salt, pepper

48 wonton wrappers

Red Pepper Salsa (recipe follows)

1. Sauté mushrooms, shallots, and garlic in lightly greased skillet until tender and liquid is evaporated, about 8 minutes; stir in salt and pepper. Spoon about 2 teaspoons mushroom mixture in center of 1 wonton wrapper; brush edges of wrapper with water. Top with a second wonton wrapper, and press edges together to seal. Repeat with remaining wonton wrappers and mushroom mixture.

2. Add 6 ravioli to 2 quarts boiling water in large saucepan; reduce heat and simmer, uncovered, until ravioli float to the surface and are al dente, 3 to 4 minutes. Remove with slotted spoon. Repeat with remaining ravioli. Serve with Red Pepper Salsa.

Red Pepper Salsa

Makes about 2 cups

2 each: finely chopped medium tomatoes, large red bell peppers

2 tablespoons each: finely chopped or 1 tablespoon dried basil and cilantro leaves

4 teaspoons each: olive oil, red wine vinegar, minced garlic

½–1 teaspoon minced jalapeño chili

½ teaspoon each: salt, pepper

1. Mix all ingredients; refrigerate 3 to 4 hours for flavors to blend.

Per Serving:

Calories: 364

% of calories from fat: 20

Fat (gm): 8

Saturated fat (gm): 1.4

Cholesterol (mg): 67.6

Sodium (mg): 430

Protein (gm): 12

Carbohydrate (gm): 62

Exchanges:

Milk: 0.0

Vegetable: 2.0

Fruit: 0.0

Bread: 3.0

Meat: 0.0

Fat: 2.0