Wild Mushroom Ravioli In Sage And Brown Butter Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
1 small shallot (minced)
4 ounces mushrooms (gourmet blend diced)
2 tablespoons white wine
1 teaspoon thyme leaves (use fresh)
20 wonton wrappers (the large square ones)
1/4 lb unsalted butter
4 fresh sage leaves (plus more for garnish)
2 tablespoons grated parmesan cheese

Preparation

Heat oil in a skillet over medium heat.
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.
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.
Press the edges to seal. Place on an unlined baking sheet. Repeat with the other won tons until you use up all the filling.
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.
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.
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.
Serve warm.
Bon Appetit!