Lentil Ravioli with Roasted Mushrooms & Fennel

For the ravioli:
In a small saucepan, bring 1/2 cup of broth to a boil. Add lentils and reduce heat to a simmer. Continue to cook for about 60 minutes, or until lentils are soft and the majority of the broth is absorbed. Add the cooked 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 the lentils in the food processor. Blend until a puree is formed, scraping down edges of the bowl to mix evenly if needed.

Lay out the wonton wrappers on a clean surface. Use a pastry brush to brush each wrapper lightly with water. Spoon about 1 tablespoon of the lentil mixture onto half of the wrappers. Top each with another wrapper, press gently to remove air, then fold the bottom edge over the 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 the remaining 8 cups of broth to a boil in a large stock pot. When ready to cook ravioli, drop four at a time into the boiling broth and cook for 5 minutes. Remove the cooked ravioli with a slotted spoon and set them on a plate. Repeat with remaining raviolis.

For the roasted mushrooms and fennel:
Preheat oven to 400 F. Toss all of the listed ingredients into a 9×13″ pan and roast for 30 minutes, until fennel is softened with golden brown edges.

Remove from oven.

For the assembly:
Place 4 ravioli on a plate, spoon some Almost Alfredo sauce over the top of it and top with roasted fennel and mushrooms. Sprinkle with shredded Parmesan cheese for garnish.

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