Mushroom Ravioli With Alfredo Sauce

• FILLING
• 2 cups mushrooms, sliced
• 1/4 cup butter
• 1 shallot, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon sea salt
• 1/8 cup white wine
• 1/2 cup ricotta cheese
• 1/2 cup grated mozzarella cheese
• 2 tablespoons grated parmesan cheese
• 1 package wonton wrapper
• water
• cornmeal
• ALFREDO SAUCE
• 1 cup cream or 1 cup half-and-half
• 1/2 cup parmesan cheese
• 1/2 teaspoon garlic powder
• salt and pepper

1. Saute shallot and mushrooms in butter.
2. Add garlic, white wine, salt and pepper and reduce for a couple of minutes.
3. Cool and add cheeses.
4. Pulse a few times in food processer.
5. Wet edges of one wonton wrapper.
6. Put a spoonful of filling in center and top with another wonton wrapper. If you need alot, make a triangle with one wrapper and you will end up with about 50 ravioli.
7. Press edges together, trying not to allow any air to remain inside ravioli. I sometimes cut with a 3" round cookie cutter, or you can leave it square.
8. Place on tray sprinkled with corn meal and allow to dry for an hour before dropping in boiling salted water.
9. When ravioli floats it is done. Takes about 3 minutes.
10. In the meantime, Heat up Alfredo Sauce ingredients until cheese melts. I also add any remaining mushroom filling to sauce.
11. Serve and enjoy.

filling, mushrooms, butter, shallot, garlic, black pepper, salt, white wine, ricotta cheese, mozzarella cheese, parmesan cheese, wonton wrapper, water, cornmeal, alfredo sauce, cream, parmesan cheese, garlic powder, salt

Taken from www.food.com/recipe/mushroom-ravioli-with-alfredo-sauce-179534 (may not work)