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1
Up to 4 hours before mealtime, lightly coat a baking sheet with oil or cooking spray.
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2
Cut the ends off the mushroom stems, discard, and cut the mushrooms into very thin slices.
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3
Peel the onion and cut into 1/4-inch pieces.
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4
Place the oil in a skillet over medium heat.
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5
Add the mushrooms and onion and cook, stirring frequently, for 12 to 15 minutes, or until the onion is soft and all the liquid is evaporated.
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6
Season with salt and pepper.
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7
Lay a wonton wrapper on a work surface, dip your finger in water, and wet the entire edge of the wrapper.
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8
Place a spoonful of the mushroom mixture in the center and top with another wonton wrapper.
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9
Firmly press the edges to seal, and just before you seal it completely, push gently around the filling to remove any air pockets.
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10
Repeat the process with the remaining ingredients.
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11
Lay the finished ravioli on a baking sheet, keeping them separate so they dont stick together.
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12
Bring a large pot of salted water to a boil.
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13
Carefully lower a few of the ravioli into the water using a slotted spoon and cook for 2 to 3 minutes, or until the wrapper is translucent.
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14
Remove with the slotted spoon, drain well, and place on the baking sheet.
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15
Lay a sheet of plastic wrap right on top of the ravioli, smoothing it down to remove any air pockets.
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16
Refrigerate until ready to use.
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17
Fifteen minutes before mealtime, place the butter in a large saucepan and cook over medium heat for 5 minutes, or until browned.
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18
Add the ravioli to the pan one at a time, making sure each is thoroughly coated in butter before adding another.
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19
(If they arent coated with butter, theyll stick together and tear when you try to separate them.)
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20
Cook for 8 to 10 minutes, or until warm.
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21
Spoon the ravioli onto plates, sprinkle with the Parmesan cheese and parsley, and serve immediately.
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22
When buying mushrooms, look for firm, smooth mushrooms that are dry but not dried out.
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23
Keep mushrooms in their original packaging for up to a week in the refrigerator, but once youve opened the package, store them in a paper bag in the fridge.
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24
Most important, keep them dry, because moisture makes them spoil quickly.
