Recipe - Parsnip Garlic Ravioli With Mushroom Ragout

2 tablespoon Olive oil
2 md Onions; thinly cut or sliced up
1 tablespoon Butter
1 pound Portobello mushrooms; thinly
cut or sliced up
Three fourths pound White mushrooms; thinly
cut or sliced up
3 Garlic cloves; minced
1 teaspoon Chopped fresh sage leaves
Salt and freshly ground
black pepper
1 cn Whole tomatoes; drained,
coarsely
; chopped, juice
; reserved (28 32
; ounce)
1 Wholewheat wonton wrappers;
¥defrosted

In a large heated skillet cook onions in olive oil over medium heat,
stirring often, for 1015 minutes until browned and caramelized. Stir in
butter until melted. Add mushrooms, garlic, sage, salt and pepper; saute,
stirring constantly, for about 15 minutes or until mushroom liquid is
evaporated. Stir in tomatoes and reserved juice; cook uncovered for 30
minutes, stirring occasionally.

Mound 1 level tablespoon of parsnip puree in the center of each wonton
wrapper. Brush edges with water and fold wrapper in half to form a
triangle. Press securely on edges to force out air. Place on a lightly
floured cookie sheet and cover with a light kitchen towel; refrigerate
until ready to use. Cook ravioli in large pot of boiling water for about 5
minutes or until they rise to the surface and are tender. Do not let the
water boil vigorously once the ravioli have been added. Immediately
transfer to serving plates. Top with mushroom ragout and serve.

Yield: 2