MUSHROOM RAVIOLI with CREAMY TOMATO SAUCE
White Mushrooms - 6 to 8 oz, chopped
Baby Bella Mushrooms - 6 oz, chopped
Garlic - 6 cloves, chopped
Onion - 1 small, chopped
Mixed Italian Herbs - 1/2 tsp
Red Chilli Flakes - 1/2 tsp or more
Olive oil - 1 tbsp
Cream cheese - 1 to 2 oz softened
Parmesan cheese - 1/3 cup + 3 tbsp to serve
Salt and pepper to taste
Pasta Sauce of your choice
Heavy Cream - 2 to 3 tbsp (optional)
Basil leaves - few (optional)
1) Heat olive oil in a pan and saute onions and garlic till lightly brown. Add in the mushrooms, red chilli flakes, herbs and let them cook down considerably until all the liquid has evaporated. Season with salt and pepper. Switch of stove and stir in the cream cheese and parmesan . Since i chopped everything very finely I didn't have to puree it. Let this cool a bit.
2) Lay the wonton wrappers and brush with water. Place some filling in the middle and cover with another wrapper. I used a fork to press down on all sides. At this point, you can freeze them for later use.
3) When ready to cook, heat a big pot with water ( I didn't salt it because the wonton wrappers were salty enough) and when boiling.. add about 4 raviolis at a time and cook for about 3 to 4 minutes and carefully remove them before adding the next batch or raviolis.
4) Meanwhile.. warm the pasta sauce with a few tbsps of cream (optional). Serve the Ravioli with the pasta sauce and top with some parmesan cheese. Enjoy.