Creamy Mushroom Filled Ravioli

• 2 tablespoons olive oil
• 200g flat mushrooms, chopped
• 3 spring onions, chopped
• salt and pepper
• 125g block PHILADELPHIA Cream Cheese, softened
• 3 slices bread, crusts removed, roughly chopped
• 40 wonton wrappers
• 575g jar tomato pasta sauce, heated

1. Heat oil in a frying pan, add mushrooms and onions, cook for 3-4 minutes until softened.
2. Season well.
3. Process Philly* until smooth in a food processor.
4. Add bread and mushroom mixture.
5. Mix until smooth.
6. Place a tablespoon of mushroom mixture into the centre of half the wonton wrappers.
7. Brush around the edges with water and and top with a second wonton wrapper to seal.
8. Cook wonton parcels in gently boiling water for 5-6 minutes.
9. Drain.
10. Serve with hot tomato sauce.

olive oil, flat mushrooms, spring onions, salt, cream cheese, bread, wonton wrappers, tomato pasta sauce

Taken from www.kraftrecipes.com/recipes/creamy-mushroom-filled-ravioli-104076.aspx (may not work)