Wild Mushroom Ravioli With Mushroom Alfredo Sauce

By á-3514

Ingredients

• Ravioli:
• 2 Tbs olive oil
• 12 oz. chopped various wild mushrooms
• 2 shallots, peeled and minced
• 3 cloves garlic, minced
• 1 tsp chopped fresh thyme leaves
• 1/4 cup fresh grated parmesan cheese
• 1 cup shredded mozzarella
• Salt & pepper to taste
• 12 oz. package wonton wrappers
• 1 egg, beaten
• Mushroom Alfredo Sauce
• 8 oz. sliced various wild mushrooms
• 3 Tbs butter
• 1 cup heavy cream
• 1/3 cup grated parmesan cheese

Details

Servings 4

Preparation

Step 1

Ravioli:
In a skillet, cook shallots and garlic in oil over moderate heat until softened.

Add mushrooms and saute until soft. Add thyme and season with salt and pepper.

Set aside and let mixture cool.

Once cool, combine mushroom mixture, mozzarella, and parmesan cheese in a food processor.

Lay out 1/2 of the wonton skins and place 1 to 1-1/2 oz. filling in center of each skin. Brush edges with beaten egg.

Top with another wonton skin and crimp edges firmly with ravioli cutter.

Drop gently into boiling water and cook until tender (about 4-6 minutes).

Mushroom Alfredo Sauce:
Melt butter in frypan and saute the mushrooms until tender.

Slowly add heavy cream and bring to a simmer. Stir in parmesan cheese and continue to mix until well incorporated.

Arrange raviolis on plate and top with sauce. Garnish with fresh parmesan cheese.