Mushroom And Mascarpone Ravioli

• 1 tablespoon olive oil
• 2 large shallots, minced
• 8 ounces fresh mushrooms, chopped
• 1 tablespoon chopped fresh thyme
• 2 tablespoons minced garlic
• 1 tablespoon chopped fresh chives
• 1 (8 ounce) container mascarpone cheese
• salt and pepper to taste
• 32 (3.5 inch square) wonton wrappers
• 1 egg, beaten
• 2 tablespoons milk

1. Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
2. In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
3. Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
4. Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.

olive oil, shallots, mushrooms, thyme, garlic, fresh chives, mascarpone cheese, salt, wonton wrappers, egg, milk

Taken from www.allrecipes.com/recipe/152184/mushroom-and-mascarpone-ravioli/ (may not work)