Olive and Mushroom Ravioli in Tomato Sauce
- Yield: 5 to 6 servings
- Prep: 10 mins
- Cook: 20 mins
- 1tablespoon Olive Oil
- 1small onion
- 4cloves garlic
- 2cans (15 oz.) tomato sauce
- 2cups chicken stock
- 1/2cup dry white wine
- 1teaspoon dried oregano
- 1teaspoon dried thyme
- 1/2teaspoon salt (or more to taste)
- 1cup ricotta
- 1can ( 6 oz.) California ripe olives, drained
- 3ounces Crimini (Baby Bella) mushrooms
- pinch salt and pepper (or more to taste)
- 1package (12 oz.) wonton wrappers
A food processor makes quick work of this meal but it's not necessary.
To prepare the sauce: Using a food processor, mince the onion and the until until it's almost pureed. Heat the olive oil over medium in a large saucepan. Add the onion and galic and saute for 2 minutes, stirring occasionaly. Add the tomato sauce, chicken stock, wine, oregano, thyme and salt. Simmer 20 minutes.
To prepare the ravioli: Set a large pot of salted water on to boil. In a food processor, mince the olives and mushrooms, pulse about 8 to 10 times. In a medium bowl, mix the ricotta, olive and mushrooms, salt and pepper to taste. Using a melon baller or teaspoon, put one dollop of the olive mixture into the center of a wonton wrapper. With your finger, moisten all the edges with water. Lay another wrapper on top and press the edges to seal. reapeat until al the wrappers are used. boil the ravioli, a few at a time (so they don't stick together) for 2 minutes.
Place cooked ravioli in a shallow bowl and ladel tomato sauce over the top. Garnish with fresh chopped parsley, grated parmesan and olives if desired.