mushroom and mascarpone ravioli

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 25 mins Cook Time: 14 mins Ready Time: 39 mins


• 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.
• in a medium bowl, stir together the mascarpone cheese and mushroom mixture. season to taste with salt and pepper; set aside.
• lay out 16 wonton wrappers on a clean surface. whisk together the egg and milk in a small cup. brush the egg wash the wrappers. place one tablespoon of the cheese mixture 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.
• 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.