Mushroom Ravioli Sunday

When Sabine, my mother in law, came to visit, she made raviolis with me using won-ton wrappers from the vegetable section of grocery stores. We made raviolis with pesto and ricotta in them but I couldn't resit the urge to make mushroom stuffed ones.

1 package won-ton wrappers
1 15 oz carton riccotta cheese
8-10 small mushrooms, preferably a non-button mushroom for more flavor (I used creminis)
salt
pepper
1 egg beaten with 1 tablespoon water



Won-ton wrappers!

Chop the mushrooms super fine with a sharp knife as seen here.

Blend them into the ricotta and add salt and pepper to taste. I know, it doesn't look like a lot of filling but you don't need much for each ravioli.

Lay out the wont-tons on the counter and add a 1/2 teaspoon of filling in the center of each sheet. Brush egg was on 2 of the 4 sides, two sides that meet at a "T". This is important to make the wrapper stick and egg wash doesn't stick to egg wash so only do two sides that will touch plain wrapper. Press the ravioli closed from the center point outward making sure to remove any air that may be inside.



Place them on a cookie sheet and freeze for an hour or until firm. Then transfer to plastic bags.



To cook, place in boiling water* and watch them closely. It should only take a few minutes, maybe 3 for them to be done (they should turn translucent and taste just barley gummy). *Make sure that water is at a rolling boil before you put them in, since they are frozen and they will lower the temperature of the water.

Serve them with whatever sauce you like or plain. You can float them in broth as a soup if you use a filling that suits that too.

Other filling suggestions
ricotta and pesto (mix 1/4 cup pesto into ricotta cheese) - Sabine
Italian sausage and parmesan cheese - Samantha
shrimp or crab and cream cheese - Chinese restaurants
spinach and cheese (make sure the spinach is cooked but drained dry)
anything you can think of...as long as it's dry, holds shape, and tastes good to you :)

They can also make dessert raviolis with a fruit, cream cheese, or chocolate filling when fried and topped with powdered sugar.