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1
Chop the mushrooms finely, either by hand or in a food processor, so that they end up in coarse fragments rather than fine pieces, 1/8 inch or so long.
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2
Press down on the olives to break out the pits or, if this doesnt seem to work (this is a little harder with green olives than with black), slice away the flesh with a paring knife and chop them slightly finer than the mushrooms.
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3
Heat the butter and oil in a skillet and add the onion, oregano, parsley, and mushrooms.
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4
Salt lightly and cook over brisk heat, stirring constantly, for 5 or 6 minutes.
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5
The mushrooms should start to color a little and the onions soften.
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6
Add the garlic during the last few minutes of cooking so that it doesnt burn.
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7
Season with pepper and set aside to cool before filling the ravioli.
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8
Layout 16 wonton skins.
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9
Heap 2 to 3 teaspoons of filling neatly into the center of the squares, then paint the edges with water and cover securely with the top pieces of dough.
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10
Firmly press the sides together, squeeze out any air, and cut with a ravioli crimper to secure.
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11
Set the ravioli aside on a tray dusted with flour, cover, and refrigerate until ready to use.
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12
Make the sauce below.
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13
To cook the ravioli, slip them into gently boiling salted water and simmer until the edges of the squares are done and they rise to the surface, about 3 to 5 minutes.
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14
Serve in warm pasta plates with the sauce and a grating of Parmigiano-Reggiano.
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15
For the sauce:
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16
Cover the dried mushrooms with the hot water and set them aside to soak while you prepare all the other ingredients.
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17
When youre ready to use them, run your fingers over the mushrooms to loosen any hidden sand, then pour the soaking water through a paper towel.
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18
Heat the butter and oil in a wide skillet or a saucepan and add the onion, dried herbs, parsley, fresh mushrooms, and garlic.
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19
Cook over medium-high heat, stirring frequently, for about 5 minutes.
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20
Add salt to taste and continue cooking until the onions begin to color a little, another few minutes.
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21
Add another 2 teaspoons butter to the pan.
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22
Stir in the flour, working it into the vegetables as well as you can; the whole mass will be quite thick, and the pan will become very dry.
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23
Next pour in the red wine, bring it to a boil, and let it reduce for a few minutes.
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24
Stir in the mustard and tomato paste and pour in the mushrooms and their soaking water.
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25
Bring to a boil and cover the pan; then lower the heat and simmer slowly for 25 minutes.
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26
Strain and season to taste with salt and pepper.
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27
This sauce would also be good with other pasta or rice.
