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Mushroom Ravioli With Green Pea Purée

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sides low fat vegetarian purim dinner italian


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mushroom ravioli

2 Tbs. olive oil

1/2 small onion, chopped (1/2 cup)

1 clove garlic, minced (1 tsp.)

1/2 tsp. chopped fresh thyme

8 oz. wild mushroom mix or assorted mushrooms, chopped (3 cups)

2 Tbs. sherry

24 won ton wrappers

Green pea Purée

2 cups frozen peas, thawed

3/4 cup low-sodium vegetable broth

2 Tbs. grated parmesan cheese, plus more for garnish, if desired

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