Wild Mushroom Ravioli W/Brown Butter Sage

• 2 12oz. pkgs mushrooms, crimini, portabello or white mushrooms
• 3 pkgs. of Wonton skin wrappers
• 2 tablespoons chopped fresh parsley
• 1/4 cup dry white wine
• 3 tablespoons good Virgin Olive Oil
• 1 clove minced garlic
• 3 shallots chopped fine
• salt & pepper to taste
• Sauce:
• 1 stick unsalted butter
• 4 fresh sage leaves
• 1/4 cup freshly grated parmesian cheese

1. Clean your mushrooms with a damp paper towel then roughly slice them. Set aside. Chop your fresh garlic and shallots and set aside. Finely chop your Italian parsley and set aside. Heat a large saute pan. When pan is hot we may begin. Add your olive oil and mushrooms to the pan add shallots and gralic saute on a hot fire when the liquid as exuded from the mushrooms add your wine and let it reduce to almost nothing. Adjust seasoning and add your parsley. Let mixture cool. When the mixture is cool roughly chop in a food processor. Use your wonton skins and place a teaspoon of mixture on skin. Brush edge of skin with water and carefully cover with another skin not allowing air to remain, crimp the edges. When all are done. Boil salted water and cook the pasta about 1-2 minutes.
2. In another saute pan add 1 stick unsalted butter and melt and let it turn slightly brown add 4 fresh sage leaves and the pasta quickly toss. Grate fresh parmesian chees on top and serve immediately

pkgs mushrooms, wrappers, parsley, white wine, olive oil, garlic, shallots, salt, butter, sage, freshly grated parmesian cheese

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-ravioli-w-brown-butter-sage-1202204 (may not work)