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Mushroom Ravioli


1/2 lb fresh wild mushrooms (cremini, shitake, or oyster), diced
2 shallots (or 1/2 a medium onion), diced
1 clove garlic, minced
1 1/2 Tbsp. olive oil
1/4 cup grated Parmesan cheese
Pinch of parsley
Pinch of thyme
Salt and pepper to taste 
Fresh wonton wrappers


Heat olive oil in a sauté pan on medium heat. 
Add shallots (or onions) and garlic, and sauté for one minute. 
Add mushrooms, and sauté for 5-7 minutes, until they are dark brown and no liquid is in the pan.
Put mixture in a bowl and stir in thyme, salt, pepper, and half of the Parmesan cheese.

Place a spoonful of the mushroom mix in center of each wonton wrapper.
Brush water or egg white around the edge of wrapper and fold over to make a triangle.
Press to seal edges. 

Drop ravioli in boiling water for 2 minutes. Drain.
Toss with the rest of the Parmesan and parsley and serve.