1 large portabella mushroom
1 box button mushrooms
1 medium onion
2 large cloves garlic
1/4 cup cooking sherry
1/2 teaspoon thyme
1/4 teaspoon rosemary
8 oz. ricotta cheese
1 teaspoon garlic powder
1 pkg. won-ton wrappers
beef stock
heavy cream

Prepare your ingredients: Chop onion into small dice, chop garlic as small as you can without smashing it. Chop all the mushrooms into small dice as well.

Heat until hot in a sauté pan olive oil and a pat of butter to coat the bottom of pan.

Sauté the onion until soft and then add the garlic, salt and pepper to taste. Sauté a few minutes and add all of the mushrooms. After a minute, stir; cook through.

Once the mushrooms appear cooked, deglaze the pan with the sherry (remove from stove when adding sherry to prevent flare-ups). Place pan back onto the heat and allow to cook down for a few minutes at a good simmer.

Pour the mushrooms and broth into a strainer and reserve both the mushrooms and broth separately, allowing to drain well. Return all of the broth back to the pan. Add the thyme & rosemary.

Add 1/2 to 3/4 can of the beef broth and continue cooking at a good rolling simmer. Allow it to begin reducing to about half. While this is reducing, prepare your ravioli.

Heat a large stockpot of water (be sure to add a little oil to the water). Add ricotta cheese and add garlic powder, salt and pepper to taste. Add the mushrooms to the cheese and mix.

Take 1 wonton wrapper and place 1 teaspoon of cheese & mushroom mix into the center, being careful not to get any mix on the edges. With a fingertip, rub water on the edges of the entire wrapper. Place a second wrapper on the top and press to seal. Place on wax paper and repeat until you've made them all.

Check the sauce that is reducing. Add a little cream to get the right color and consistency. This sauce can be a little thin, but should have some consistency, and it doesn't need to be thick.

After water has come to a rolling boil, salt your water and add the ravioli one by one, give a little stir motion to the water to keep them from sticking. They only take a minute or two to cook; when they begin to float they are done.

I suggest removing them one at a time with a slotted spoon right to the plate (this will avoid sticking as they are very delicate).

Goes great with grilled pork chops! Enjoy.

Submitted by: Linda Heron