Goat Cheese and Porcini Ravioli

• 1 Tbs. extra virgin olive oil, plus 2 Tbs. or more for drizzling
• 1/2 lb. fresh porcini mushrooms, finely chopped
• 5 1/2 oz. goat cheese, at room temperature, if possible
• 1 (12 oz.) pkg. square wonton wrappers
• Salt and freshly ground black pepper to taste

1. For filling, heat skillet over medium heat and add 1 tablespoon olive oil.
2. Reduce heat to medium-low and cook porcini slowly, stirring occasionally, for 20 to 30 minutes, or until 1/3 cup very soft mushrooms remain.
3. Season with salt and pepper.
4. Remove from heat and place in bowl.
5. Working over mushroom bowl, crumble goat cheese onto mushrooms and mix to form paste.
6. Spread clean towel on flat work surface to create shaped ravioli.
7. Have a damp cloth nearby to cover unused wonton wrappers, to keep them damp and pliable.
8. Place 2 wonton wrappers on flat surface.
9. Place 1 teaspoon filling in center of 1 skin.
10. Brush edges with water, making a wide border, and place another skin on top, matching edge to edge.
11. To press out air, press fingertips on top wrapper, shaping around filling and moving toward edges, tamping out any air pockets.
12. Press edges to seal.
13. If cutting ravioli with biscuit cutter, avoid cutting off glued edges.
14. Place finished ravioli on cloth and prevent them from touching.
15. Continue with all filling and skins.

extra virgin olive oil, fresh porcini mushrooms, goat cheese, square wonton wrappers, salt

Taken from www.vegetariantimes.com/recipe/goat-cheese-and-porcini-ravioli/ (may not work)