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1
For filling, heat skillet over medium heat and add 1 tablespoon olive oil.
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2
Reduce heat to medium-low and cook porcini slowly, stirring occasionally, for 20 to 30 minutes, or until 1/3 cup very soft mushrooms remain.
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3
Season with salt and pepper.
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4
Remove from heat and place in bowl.
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5
Working over mushroom bowl, crumble goat cheese onto mushrooms and mix to form paste.
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6
Spread clean towel on flat work surface to create shaped ravioli.
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7
Have a damp cloth nearby to cover unused wonton wrappers, to keep them damp and pliable.
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8
Place 2 wonton wrappers on flat surface.
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9
Place 1 teaspoon filling in center of 1 skin.
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10
Brush edges with water, making a wide border, and place another skin on top, matching edge to edge.
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11
To press out air, press fingertips on top wrapper, shaping around filling and moving toward edges, tamping out any air pockets.
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12
Press edges to seal.
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13
Place finished ravioli on cloth and prevent them from touching.
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14
Continue with all filling and skins.
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15
To cook, heat 8 quarts water over high heat, adding pinch salt when boiling.
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16
Add ravioli a few at a time.
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17
When ravioli float to surface and are translucent, scoop out onto serving plate.
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18
Continue until all are cooked.
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19
Drizzle drained ravioli with olive oil or melted herb butter or another favorite sauce and serve immediately.
