Wild Mushroom Ravioli

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This recipe for homemade ravioli has a yummy twist. instead of pasta, the creamy mushroom filling is served inside wonton wrappers. from taste of home's light& tasty.

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Steps

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In small saucepan , combine water and porcini mushrooms.

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Bring to boil.

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Remove from heat.

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Let stand for 30 minutes.

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Drain , reserving liquid.

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Finely chop mushrooms.

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Set aside.

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In small non-stick skillet , saute onion and shiitake mushrooms in 2 teaspoons butter until tender.

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Add porcini mushrooms and 1 / 4 cup soaking liquid.

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Bring to a boil.

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Reduce heat.

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Simmer uncovered for 3-5 minutes or until liquid is evaporated.

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Remove from heat.

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Stir in cream cheese.

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Salt and pepper.

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Cool to room temperature.

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Make sauce: in a samall saucepan , saute button mushrooms and garlic in remaining butter.

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Add marinara sauce and simmer.

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Spoon 2 teaspoons of mixture in center of wonton wrapper.

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Moisten edges with water , all the way to the filling.

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Top with another wonton wrapper , pressing down around filling to seal.

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Crimp with fork or pastry wheel.

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Repeat with remaining filling and wrappers.

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Bring a large pot of water to a boil.

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Add ravioli.

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Reduce heat to gentle simmer and c.

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Ingredients

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water, dried porcini mushrooms, onion, shiitake mushrooms, butter, reduced-fat cream cheese, salt, pepper, wonton wrappers, white button mushrooms, garlic cloves, marinara sauce, parmesan cheese, parsley