Mushroom Ravioli

So tonight's dinner is mushroom ravioli. I used wonton wrappers for a quick and easy wrapping for the ravioli and I will use up what's left when I make wontons this weekend. For the mushrooms feel free to use any variety you want, I used white button but portobello would lovely and meaty as well. Something which I may try at some point is to add a few pine nuts. I'm not sure how it would taste, but I think it would be interesting.

Ingredients:
1 1/2 cups mushrooms chopped-small
1/2 small onion chopped-small
1 tsp. minced garlic
1 tsp. fresh thyme
2 tsp. olive oil
1 1/2 tsp. sherry
Wonton wrappers


Smashed peas:
2 cups of peas
1/2 cup of stock
2 tbl. grated parmesan cheese

Add all the ingredients to a food processor, process until they reach a slightly chunky texture. Put the mixture into a small put and warm through.

Heat the olive oil in the pan over medium heat and add the finely chopped onions. Saute those until translucent about fie or six minutes, add the garlic and thyme, saute those for about a minute and then add the mushrooms. Turn up the heat to high and let the mushrooms cook until the moisture has evaporated. Add the sherry and cook for one more minute. Let the mixture cool for about 20-30 minutes or until the next day.

Take out the wonton wrappers and wet the edges of them as you use them. Spoon a small amount of filling into the center of the wrapper, about a tsp., fold in half so it becomes a triangle and press down on the edges so that they stick really well. When you are done making all the raviolis add them to boiling salted water. Cook for two or three minutes. Plate them on top of some smashed peas. Dress the ravioli in a nice olive oil and drizzle with some balsamic glaze. Enjoy!