Morel Mushroom Ravioli

• 2/3 ounce dried morel mushrooms
• 1/4 cup olive oil
• 1/2 cup finely chopped onion
• 2 cups coarsely chopped baby portobello mushrooms
• 12 garlic cloves, minced
• 4 ounces reduced-fat cream cheese
• 1/3 cup shredded Asiago cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 48 wonton wrappers
• 2 cups pasta sauce of your choice
• 2 tablespoons shredded Parmesan cheese
• 1 tablespoon minced fresh Italian parsley

1. Place mushrooms in a small bowl; add warm water to cover. Soak 30 minutes or until softened. Remove mushrooms with a slotted spoon; rinse and finely chop.
2. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add fresh mushrooms, chopped morels and garlic; cook 3-4 minutes longer or until mushrooms are tender and liquid is evaporated. Stir in cream cheese, Asiago cheese, salt and pepper. Remove from heat; cool.
3. Place 1 tablespoon filling in center of each of half of the wonton wrappers. Moisten wrapper edges with water; top with another wrapper. Press around filling to remove air pockets and seal edges. (Cover remaining wrappers with a damp paper towel until ready to use.)
4. In a Dutch oven, bring water to a boil. Add ravioli in batches. Reduce heat; simmer gently 1-2 minutes or until ravioli float and wrappers are translucent. Remove with a slotted spoon. Serve with sauce; sprinkle with Parmesan cheese and parsley.

morel mushrooms, olive oil, onion, baby portobello mushrooms, garlic, cream cheese, cheese, salt, pepper, wonton wrappers, pasta sauce, parmesan cheese, fresh italian parsley

Taken from www.tasteofhome.com/recipes/morel-mushroom-ravioli/ (may not work)