Taste of RTI

Steps:

1. Sauté shiitake mushrooms and sliced portobellos in butter and oil until soft.
2. Sprinkle with garlic salt, onion powder, and pepper.
3. Add beef broth (or wine or preferred liquid) to pan.
4. Cook for a few more minutes, then let cool.
5. Add cooled mushrooms to blender and add ricotta and grated Pecorina Romano (or Parmesan, Grana Padano, or feta) cheeses; pulse to blend. This mixture will become the filling for the next step. (If you don’t have a blender, mix in bowl—it’s okay if your filling is chunky).
6. Add filling to wonton wrappers. Don't overfill, or the ravioli will break; at the same time, you want to ensure each wrapper is stuffed with lots of yummy goodness.
7. Use egg white on one half of the part that’s being folded to seal filling in wrapper. When sealing, try to avoid air bubbles. If using square wrapper, you can fold in half into a triangle, or a rectangle, or fold into a triangle and tuck the two corners in for a purse shape.
8. While constructing raviolis, cover wonton wrappers with lightly damp cloth to keep moist.
9. Put filled raviolis on parchment paper or floured board. Don’t let filled raviolis sit too long or touch as this will cause them to get stuck or break. (Bonus: If you have an extra egg yolk—seal that in a wrapper with some salt, pepper and cheese…don’t let it sit too long or it will break through the wrapper. Throw a little sliver of ham or prosciutto in there for a real special treat to the cook!)
10. Boil large pot of salted water.
11. Lower the temperature to a soft boil and add raviolis; cook in small batches. Note: Raviolis are ready when they float to the top and the dough is translucent.
12. Remove raviolis with a slotted spoon.
13. Serve with a drizzle of oil, some coarse salt, and a sprinkle of cheese and basil. Can also be served with a drizzle of Alfredo, pesto or tomato sauce, and of course a sprinkle of cheese and fresh basil.