Sautee a variety of chopped mushrooms. We used a combination of shitake, button, and oyster mushrooms that all provide a unique earthy flavor. Add in some chopped red onion, a little Italian seasoning, salt and pepper, and basil.
We used a small log of herbed goat cheese and cut it into small slices which were then halved.
Wonton wrappers make this recipe super easy and fairly quick. Take one wonton wrapper and brush a little water on the edges. Spoon a little of the mushroom filling on top and add a small chunk of goat cheese.
Then complete with another wonton wrapper, smushing the edges together with your fingers or a fork to make sure there is a tight seal. You don't want them opening up when cooking!
Boil a pot of salted water and put a few sealed raviolis into the water. After about 3 minutes or so, the raviolis will float to the top letting you know they are done. Using a slotted spoon or spider gently remove them from the water and put into a strainer to drain off the excess water. Continue process until all raviolis are done.
In a small pan, melt about 4 tablespoons of butter with a few chopped sage leaves. Place about 5 or 6 raviolis on a large plate, drizzle with melted sage butter, and sprinkle with grated parmesan cheese (or its cheaper cousin grana padano).
This was one of the few meals I've made in recent years that Superking actually raved about and went back for seconds! It is rich and filling and with the combination of mushrooms and goat cheese, you won't even miss not having any meat. Bon appetit!
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