Mushroom Ravioli in Browned Butter

• Oil or cooking spray
• 4 ounces portobello, shiitake, or other brown mushrooms
• 1/2 small onion
• 1 tablespoon canola oil
• Salt and pepper
• 20 (3-inch) wonton wrappers
• 3 tablespoons butter
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

1. Up to 4 hours before mealtime, lightly coat a baking sheet with oil or cooking spray.
2. Cut the ends off the mushroom stems, discard, and cut the mushrooms into very thin slices.
3. Peel the onion and cut into 1/4-inch pieces.
4. Place the oil in a skillet over medium heat.
5. Add the mushrooms and onion and cook, stirring frequently, for 12 to 15 minutes, or until the onion is soft and all the liquid is evaporated.
6. Season with salt and pepper.
7. Lay a wonton wrapper on a work surface, dip your finger in water, and wet the entire edge of the wrapper.
8. Place a spoonful of the mushroom mixture in the center and top with another wonton wrapper.
9. Firmly press the edges to seal, and just before you seal it completely, push gently around the filling to remove any air pockets.
10. Repeat the process with the remaining ingredients.
11. Lay the finished ravioli on a baking sheet, keeping them separate so they dont stick together.
12. Bring a large pot of salted water to a boil.
13. Carefully lower a few of the ravioli into the water using a slotted spoon and cook for 2 to 3 minutes, or until the wrapper is translucent.
14. Remove with the slotted spoon, drain well, and place on the baking sheet.
15. Lay a sheet of plastic wrap right on top of the ravioli, smoothing it down to remove any air pockets.
16. Refrigerate until ready to use.
17. Fifteen minutes before mealtime, place the butter in a large saucepan and cook over medium heat for 5 minutes, or until browned.
18. Add the ravioli to the pan one at a time, making sure each is thoroughly coated in butter before adding another.
19. (If they arent coated with butter, theyll stick together and tear when you try to separate them.)
20. Cook for 8 to 10 minutes, or until warm.
21. Spoon the ravioli onto plates, sprinkle with the Parmesan cheese and parsley, and serve immediately.
22. When buying mushrooms, look for firm, smooth mushrooms that are dry but not dried out.
23. Keep mushrooms in their original packaging for up to a week in the refrigerator, but once youve opened the package, store them in a paper bag in the fridge.
24. Most important, keep them dry, because moisture makes them spoil quickly.

oil, portobello, onion, canola oil, salt, wonton wrappers, butter, parmesan cheese, parsley

Taken from www.epicurious.com/recipes/food/views/mushroom-ravioli-in-browned-butter-383143 (may not work)