Wild Mushroom Ravioli With Sage Butter

Submitted by figaro8895

"BHG Dinnertime Express"

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4

ingredients

• 28.34 g dried porcini mushrooms
• 226.79 g fresh mushrooms, finely chopped
• 29.58 ml olive oil or 29.58 ml cooking oil
• 29.58 ml snipped fresh flat-leaf Italian parsley
• 2 garlic cloves, minced
• 1.23 ml salt
• 0.61 ml pepper
• 177.44 ml ricotta cheese
• 1 egg yolk
• 340.19 g wonton wrappers
• 1 slightly beaten egg white
• 29.58 ml butter, melted
• 9.85 ml snipped fresh sage
• 59.14 ml shaved parmesan cheese
• fresh sage sprig (optional)

directions

1. Soak dried mushrooms in enough boiling water to cover for about 15 minute (until soft). Drain; squeeze and finely chop mushrooms.
2. In a large skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 min, or until liquid evaporates. Stir in porcini mushrooms, parsley and garlic; cook 1 more minute. Sprinkle with salt and pepper. In a medium bowl combine mushroom mixture, ricotta, and egg yolk.
3. Spoon 1 T mushroom mixture onto wonton wrapper. Brush egg white around edges and top with another wrapper. Press edges together to seal.
4. In two large saucepans, bring large amounts of water to boil. Add half the ravioli to each pan; cook for 3 to 5 minutes (until tender).
5. Combined the melted butter and snipped sage.
6. When ravioli is done, transfer to plates, drizzle with butter mixture, and sprinkle with Parmesan cheese. Garnish with sage sprigs.