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1/2 Photos of Wild Mushroom Ravioli in Sage and Brown Butter Sauce
This recipe came from the January 2010 Vegetarian Times Magazine. I made this vegan, but I am posting the original recipe that isn't vegan. It was absolutely delicious and my DH asked for more. I wish I'd doubled the recipe, I will next time!! I bought the small won tons and they eliminated the need do any cutting thus saving me that step. Also when assembling the squares wet the non-floured side of the won ton. It sticks together better. I also sprayed the baking sheet with a little olive oil before placing the won tons on it to ensure it doesn't stick.
Units: US | Metric
Serving Size: 1 (90 g)
Servings Per Recipe: 5
The following items or measurements are not included:
fresh sage leaves