Serves: 1 (plus leftover ravioli for freezing) Time: 30 minutes
- 1 pkg. mushrooms
- 5 sprigs of thyme, leaves stripped from the stems
- 2 cloves garlic, minced
- pinch crushed red pepper
- splash white wine
- 16-20 wonton wrappers or pasta sheets
- 1 T. butter
- splash red wine
- parsley for garnish
- salt, pepper, oil
Pulse the mushrooms in a food processor.
Heat a layer of oil in a pan. Add the mushrooms and cook until starting to brown - 3-4 minutes. Add the thyme, garlic, and crushed red pepper. Stir for a minute, then season with salt and pepper. Add the wine and let it cook off until there is almost no liquid left. Let mixture cool.
Set up your pasta sheets or wrappers. Have a small bowl of warm water nearby. Spoon 1/2 tsp. of the mushroom filling into the center of each pasta sheet.
Wet the outside of the edges and fold them into a triangle, pinching edges closed. You can stop there if you want, or bring the two opposite corners together horizontally to make a sombrero - the following shape.
Bring a pot of water to a boil. Season it liberally with salt. Add the ravioli and cook for 2-3 minutes if fresh; 7-8 if frozen.
In a pan, heat the butter until it starts to bubble and brown. Add the splash of red wine.
Plate the ravioli and pour the sauce over the top. Garnish with the parsley.