Mushroom Ravioli

Filling Ingredients
1/2 sweet onion diced fine
2 cloves garlic grated
1/4 cup butter
2T olive oil
1 cup button mushrooms
1 cup oyster mushrooms
1 cup shitake mushroom
1 cup baby bella mushrooms
(or 4 cups of the varieties and mix you prefer)
sprinkling of kosher salt


1 c ricotta cheese (part skim is okay)
1/4 c Parmesan cheese grated not really fine
1/4 cup mozzarella cheese grated
1 egg, beaten
fresh ground pepper
fresh grated nutmeg
1T fresh cilantro

round dumpling skins made with eggs (the yellow ones)

Butter/sage sauce
4T butter
5 sage leaves, rolled and sliced thin
1 garlic clove chopped fine

Chop the mushrooms so the pieces are about the size of peas. Dice the onion to the same size. Melt butter and olive oil, add onions and garlic. Add mushrooms and cook until the liquid is released. Sprinkle with salt, set mushroom mixture aside to cool.

Mix ricotta, other cheeses and beaten egg together. Add pepper, nutmeg and cilantro.
Mix in cooled mushroom mixture and mix until blended.

Place one dumpling wrapper on the counter and using water, make a ring along the outside edge with your finger. Put about 1T filling in the center and cover with a second dumpling skin. Press the edges to seal and make sure to remove the extra air from between the layers. Place these on a cookie sheet with saran wrap to separate the layers. Chill for an hour before cooking.

Using a high sided saute pan (deep enough water and lots of surface area) bring salted water to a boil. Gently slip in 6-8 dumpings into the boiling water making sure they don't stick together or stick to the bottom. Cook 4-5 minutes. Remove with a slotted spoon (drain well) and place on serving plate or individual plates. Cook the next batch.

While the pasta is boiling, make the butter sage sauce. Melt the butter, add garlic and sage. After the butter comes to a boil, remove from heat. Spoon over cooked ravioli as you plate them. Serve with a nice chopped salad.