Recipes

1/4 cup ricotta cheese

In a large saute pan, heat 1 1/2 tbsp olive oil over medium-high flame. Add the sliced button mushrooms and sprinkle with salt and pepper. Saute until the liquid has evaporated from the mushrooms, about 6 minutes. Transfer the mushrooms to the bowl of a food processor. Add pine nuts and basil. Pulse until a coarse texture forms. Transfer the mushroom mixture to a large bowl and stir in 1/3 cup of Parmesan cheese and the ricotta. Season the filling with more salt & pepper to taste.

Instructions for both:

Lightly flour a baking sheet. Arrange 3 egg roll wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, spoon 4 mounds of the ravioli mixture 1 inch apart on each wrapper, forming 2 mounds on the first row and 2 mounds on the second. Top each with another wrapper and press around the filling to seal the edges. Using a fluted ravioli cutter (or in my case, a pizza cutter), cut out the ravioli squares, forming 16-20 total. Place the ravioli on the prepared baking sheet and cover with a clean towel.

Bring a large pot of salted water to a boil. Cook the ravioli until tender, about 3 minutes. Drain the ravioli (or scoop out using a slotted spoon). Spoon whatever sauce you're using over the ravioli and serve immediately.

Note: If freezing the ravioli, freeze them as they're laid out on the baking sheet (so they don't stick together). Once frozen you can put them into another container.