Fricassee of Champignon de Paris in Wontons

1. 1

   Soften the dried mushrooms in hot water for about 15 minutes.

2. 2

   Meanwhile, preheat saucepan, and 2 tablespoons of the olive oil, onion, garlic, and Thai pepper.

3. 3

   Season with the sea salt, and cook for 5 minutes.

4. 4

   Drain the mushrooms, squeeze dry, and mince finely.

5. 5

   Strain the liquid into the pan with the vegetables.

6. 6

   Add the minced mushrooms, sliced white mushrooms, and chopped parsley to the pan.

7. 7

   Stir well and simmer for 15 to 20 minutes over low heat, or until soft and almost dry.

8. 8

   To make the raviolis, use 2 wonton wrappers for each ravioli.

9. 9

   Place a spoonful of mushroom mixture in the center of 1 wrapper.

10. 10

    Brush the edges with a small amount of water and place a second wonton on top, pinching edges closed.

11. 11

    Repeat with remaining ingredients.

12. 12

    Add ravioli to boiling, salted water and cook for about 8 minutes.

13. 13

    To make the sauce, quarter the tomatoes and saute in a small skillet with 1 tablespoon olive oil and season with salt and pepper.

14. 14

    Drain the ravioli and plate on a large dish.

15. 15

    Top with the tomato sauce and dress with the remaining olive oil and season with salt, pepper, and a few drops of lemon juice.

* Per serving · 4 servings · Values may vary.