Mushroom Ravioli with Mushroom Sauce

Name: Mushroom Ravioli with Mushroom Sauce
Yield: Makes 16 ravioli, serving 4
Ingredients: mushroom sauce (recipe follows); freshly grated Parmigiano-Reggiano; freshly ground pepper; 32 wonton skins; salt; 1 large garlic clove, minced; ¼ teaspoon Greek oregano; 1 tablespoon finely chopped parsley; 2 tablespoons virgin olive oil; 2 tablespoons finely chopped onion; 8 large green olives; 1 tablespoon butter; ½ pound mushrooms

Preparation info

Makes 16 ravioli, serving
4

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Mushrooms have a distinctive, woodsy, earthy flavor, and the tart green olives give it an exciting edge. The richly flavored sauce is based on red wine and dried wild mushrooms. Using wonton skins instead of your own pasta makes a reasonable job of what would otherwise be a fairly complicated procedure.

Ingredients

½ pound mushrooms
8 large green olives
1 tablespoon

Main course
Vegetarian

Method

Chop the mushrooms finely, either by hand or in a food processor, so that they end up in coarse fragments rather than fine pieces, ⅛ inch or so long. Press down on the olives to break out the pits or, if this doesn’t seem to work (this is a little harder with green olives than with black), slice away the flesh with a paring knife and chop them slightly finer than the mushrooms.

Heat the