Mushroom Ravioli With Roasted-Tomato Sauce And Shaved Parmesan Cheese

• Ravioli:
• 1 tablespoon olive oil
• 1 cup sliced shiitake mushroom caps
• 1 cup sliced chanterelle mushroom caps
• 2 tablespoons chopped leek
• 2 tablespoons chopped shallot
• 3/4 cup white wine
• 3 tablespoons chopped fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 16 won ton wrappers
• 2 teaspoons cornstarch
• 6 cups water
• Sauce:
• 4 tomatoes, cored and cut in half lengthwise (about 1 3/4 pounds)
• 1 tablespoon olive oil
• 1 cup chopped onion
• 4 garlic cloves, chopped
• 1 cup tomato juice
• 2 tablespoons chopped fresh basil
• 1/2 cup (2 ounces) shaved fresh Parmesan cheese
• Chive sprigs (optional)

1. To prepare ravioli, heat 1 tablespoon oil in a skillet over medium-high heat. Add mushrooms, leek, and shallot; cook 3 minutes. Stir in wine and chives. Reduce heat; simmer 7 minutes or until liquid is evaporated. Sprinkle with salt and pepper.
2. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch. Bring 6 cups water to a simmer in a large saucepan; add half of ravioli (cover remaining ravioli with a damp towel to keep them from drying). Cook 5 minutes or until done (do not boil). Remove ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
3. Preheat broiler.
4. To prepare sauce, place tomato halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 minutes or until blackened; peel. Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic; saute 2 minutes. Stir in tomatoes, tomato juice, and basil; bring to a simmer. Place tomato mixture in a blender or food processor, and process 1 minute or until smooth. Spoon over ravioli; top with cheese. Garnish with chive sprigs, if desired.

olive oil, shiitake mushroom, chanterelle mushroom, leek, shallot, white wine, fresh chives, salt, black pepper, wrappers, cornstarch, water, tomatoes, olive oil, onion, garlic, tomato juice, fresh basil, parmesan cheese, chive sprigs

Taken from www.myrecipes.com/recipe/mushroom-ravioli-with-roasted-tomato-sauce-shaved-parmesan-cheese (may not work)