Ingredients
Filling:
4 oz cream cheese-softened
4 oz herbed goat cheese-softened
1 T. Heavy Cream
1 lb mushrooms-sliced
2 T. Sherry
Salt & pepper to taste
2 T. olive oil
Sauce:
1-28 oz can of crushed tomatoes
4 cloves minced garlic
1/2 t salt
1 t sugar
1/2 t red pepper flakes
2 t olive oil
1 T. Fresh basil chopped
Additional ingredients:
4 T. olive oil
32 wonton wrappers
1 egg beaten with 1 T. Water
Preparation
Heat 2 T olive oil in a medium sauce pan. Add the garlic and red pepper flakes and cook stirring constantly until light brown but be careful not to burn. Add the tomatoes, sugar and salt. Simmer 15 minutes. Add the basil. For the stuffing. Mix the cheeses and heavy cream and set aside. In a large sauté pan heat 2 T of oil. Add the mushrooms to the pan and cook until golden brown and all the juices have been absorbed. Add the 2 T. sherry and cook an additional 2 minutes until the sherry has been absorbed. Salt and pepper to taste. Remove from heat and cool slightly. Working with one won ton wrapper at a time put 1 tsp. of cheese in the middle of the wonton. Top the cheese with a mushroom slice. Moisten edges with egg wash and fold over to make a triangle. Make sure edges are sealed completely. Continue until all won tons are filled. Keep wontons covered with a damp cloth. Add any leftover mushrooms to the sauce. Heat 2 T. of olive oil over medium heat in a large saute pan. Add the ravioli to the pan in batches. Cook until light golden brown on one side. Do not turn over. Add 1/2 cup water and cover. Cook 6-8 minutes until the water has evaporated. Transfer to serving platter and keep warm. Repeat. Pour sauce over ravioli and serve.
