Short cut mushroom ravioli

Name: Short cut mushroom ravioli
Total time: 1800 s
Yield: 5 servings
Cuisine: American
Ingredients: 16 oz baby portobello mushrooms; 1 tbsp olive oil; 2 clove garlic, crushed; 2 tbsp finely minced onion; pinch salt and pepper; 1 tbsp red wine; 1 tbsp cream; 2 tbsp shredded parmesan cheese; 24 wonton wrappers; 2 tbsp water

Mrsrachaelr @cook_2918626

Short cut mushroom ravioli

Mrsrachaelr @cook_2918626

Saved

Ingredients

30 mins

5 servings

16 ozbaby portobello mushrooms
1 tbspolive oil
2 clovegarlic, crushed
2 tbspfinely minced onion
pinchsalt and pepper
1 tbspred wine
1 tbspcream
2 tbspshredded parmesan cheese
24wonton wrappers
2 tbspwater

Saved

Steps

30 mins

1

Heat olive oil over medium high in saute pan.
2

Finely mince mushrooms and add to pan, along with onion, garlic, salt, and pepper.
3

Saute until soft, about 8 minutes, stirring occasionally.
4

Add wine, cream, and parmesan cheese. Simmer until moisture is absorbed, about 6 minutes.
5

Place about a scant tablespoon in the center of each wonton wrapper. Moisten two sides with water, fold over, and press to seal.
6

Boil gently about 4 minutes, or until tender.