Total Time: 1 hr
Cook: 25 min
Prep: 35 mins
- 4 oz. fresh mushrooms chopped (shiitake, porcini, or chanterelles, button or cremini)
- 1 large shallot, finely chopped
- 1 tbs. Olive Oil
- 1/4 cup Colombo Marsala Dry
- Pinch of chopped fresh rosemary
- 1/2 cup mascarpone cheese
- 1 packaged wonton wrappers
- 1 cup Italian Breadcrumbs
- 1/4 cup Parmesan cheese
- 1 egg
Preheat oven to 350°. Heat a large sauté pan over high heat. Add olive oil, shallots, and mushrooms, then reduce the heat to medium-high. Stir frequently. You want to remove the moisture from the mushrooms. Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them. Sauté the mushrooms in the butter on medium high heat until they begin to brown.
Add the Colombo Marsala Dry to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the Marsala is nearly gone. What you will see remaining is the butter in the pan. Set aside to cool (place in fridge to save time).
In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
Lay one wonton wrapper on the surface. Set a small amount (1/2 to 1 teaspoon) filling in the center of the wrapper. With a pastry brush or finger with eggwash (scramble one egg and 3 tbs. milk). Place a second wrapper on top, working from the middle first. Press out air bubbles as you carefully press the top wrapper around the base of the filling, working your way out to the edges and lining the corners up. Press lightly to seal. Set aside and repeat with remaining filling and wonton wrappers.
Get two bowls, one with eggwash mixture and another with Italian breadcrumbs (1 cup breadcrumbs and 1/4 cup Parmesan cheese). One at a time dip ravioli in eggwash, then Italian breadcrumbs. Place on baking sheet and cook for 7-10 mins or until lighten browned.
Serve with tomato marinara as a dipping sauce.