Name: Wild Mushroom Ravioli in Sage and Brown Butter Sauce
Ingredients: 2 Tbs. white wine; 1/4 lb. unsalted butter; 1 tsp. fresh thyme leaves; 20 square won ton wrappers; 4 fresh sage leaves, plus more for garnish; 2 Tbs. grated Parmesan cheese; 1 4-oz pkg. "gourmet blend" mushrooms , diced; 1 small shallot, minced; 1 Tbs. olive oil

Mushroom Ravioli

How much filling should I put in each ravioli?

How do I prevent the ravioli from opening while cooking?

Should I cook the mushrooms before making the ravioli filling?

What kind of mushrooms is best for filling?

How can I make my ravioli more flavorful?

Should I serve mushroom ravioli with a sauce?

How do I know when the ravioli is cooked?

What types of cheese work best in a mushroom ravioli?

Can I use a pasta machine to make the ravioli pasta?

Using won ton wrappers to make ravioli is a time-saving trick that lets you focus on the filling ingredients instead of fussing with dough and pasta makers.

Milk

Wheat

Gluten Free

Lactose Free

Vegetarian

Wine

milliliter

white wine

Butter & Margarine

gram

unsalted butter

Fresh Vegetables

fresh thyme

Tortillas & Wraps

wonton wrapper

fresh sage

Cheese

grated parmesan cheese

Mushrooms

mushroom

shallot

Oils

olive oil

Water

Calories

Manganese

Minerals

Vitamin E

Vitamins

Folic Acid (B9)

Cyanocobalamin (B12)

Saturated Fat

Cholesterol

Sodium

Protein

Calcium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Vitamin K

Lutein+zeaxanthin

Vitamin A

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Copper

Zinc

Potassium

Phosphorus

Magnesium

Iron

Sugar

Carbohydrates

Dietary Fiber

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Wild Mushroom Ravioli in Sage and Brown Butter Sauce

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