Ingredients
-
1
-
1
-
4
-
2
-
1
-
20
-
1/4
-
4
-
2
-
-
-
-
-
-
Directions
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
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Steps
|
1
Done
|
Heat Oil in a Skillet Over Medium Heat. |
|
2
Done
|
Add the Shallot and Saute For 2 Minutes. Add the Mushrooms and Cook For 7-10 Minutes or Until Soft. Add the Wine and Thyme, and Cook For 2 More Minutes. Season With Salt and Pepper If You Like. Cool. |
|
3
Done
|
Cut 1 Won Ton Wrapper in Half to Form Two Rectangles. Brush the Edges of the Won Ton Half With Water, and Place 1 Teaspoons of the Mushroom Mixture on One Side. Fold the Wrapper in Half to Make a Square Ravioli. |
|
4
Done
|
Press the Edges to Seal. Place on an Unlined Baking Sheet. Repeat With the Other Won Tons Until You Use Up All the Filling. |
|
5
Done
|
Melt Your Butter in a Large Skillet Over Low Heat. Add the Sage Leaves and Cook For 8-10 Minutes, or Until the Fatty Solids in the Butter Sink to the Bottom of the Pan and Turn Nutty Brown. |
|
6
Done
|
Meanwhile, Cook the Ravioli in a Large Pot of Boiling Salted Water For 2 Minutes or Until They Float to the Top. I Found Leaving Them For 2 Minutes Was a Bit Long. as Long as the Won Ton Came to the Top It Was Done. |
|
7
Done
|
Transfer the Cooked Ravioli to the Skillet With the Brown Butter With a Slotted Spoon. Toss With the Butter. Season With Salt and Pepper If You Wish and Sprinkle With the Cheese. |
|
8
Done
|
Serve Warm. |
|
9
Done
|
Bon Appetit! |
