- 1 packet cremini, shitake, portabello mushrooms (really any kind you like)
- 1 package wonton wrappers or papers
- 1 tbsp butter
- 2 shallots finely diced
- 1/4 cup heavy cream
- 2-3 sprigs thyme, leaves removed and chopped (just a little sprinkle if dried)
- 2 tbsp white wine
- 2 tbsp mascarpone
- 1/4 cup grated Parmesan (or more)
- Salt and Black Pepper
- 1 egg (for egg wash which is egg and splash of water to act as glue to hold ravioli together)
- Olive oil
- White truffle oil
Finely dice the shallots and add them to a warm pan of melted butter (medium to medium high heat.) While the shallots are cooking, dice up the mushrooms and add them to the shallots when they are clear. Let everything cook for a minute or two then add in the wine (maybe have a glass while you are cooking…)
Let that mixture cook and reduce for a minute then add in the cream and thyme (again just sprinkle if you are using dried thyme.) Reduce until the mixture is thick and then remove from heat.
Once removed from heat add in mascarpone and parmesan, then season to taste (and try not to keep “tasting”; its tough, but you will need the filling…)
When the mixture becomes cool add a teaspoon to your wonton wrapper (becareful to not overfill because it becomes a mess) and with your egg wash brush the edges and fold over to make little raviolis.
If you are really fast you could have your large pot of salt water boiling while you are making your raviolis but don’t feel pressured. Either way bring a large pot of salt water to boil. Allow the raviolis to cook for 1-2 minutes so they are al dente.
Put those suckers on a plate and sprinkle (or cover if you’re like me) with parmesan, drizzle of olive oil, and a slight drizzle of truffle oil.