Truffled Wild Mushroom Ravioli "Salad"

1. 1

   Slice mushrooms and using two saute pans, saute mushrooms on medium high heat until brown. Take your time with browning, this can take 10+ minutes.

2. 2

   Once mushrooms are brown, add shallots, garlic and thyme and cook for 2-3 minutes.

3. 3

   Deglaze pans with white wine and possibly a tablespoon or two of water if you need more liquid. Scrape fond off of bottom of pan and evaporate all liquid.

4. 4

   Transfer mushrooms to a food processor and puree. Add cheeses, parsley, salt and pepper and mix to combine.

5. 5

   Place a spoonful of filling onto one wonton sheet, brush edges with water and top with another sheet. Press edges together while working any air bubbles out of the edges.

6. 6

   Let ravioli sit in the fridge for several hours, covered with a damp cloth or freeze.

7. 7

   Drop ravioli into salted boiling water for 3 minutes.

8. 8

   While ravioli are cooking, melt butter in a small saucepan.

9. 9

   Drain ravioli and return to pot. Drizzle with melted butter and truffle oil. Salt to taste.

10. 10

    Dress arugula with balsamic and olive oil. Mound in the center of a plate.

11. 11

    Surround mound of arugula with ravioli and sprinkle each plate with the parmigiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.