Mushroom Ravioli

1. Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve–this will be your sauce later. The consistency should be thin, and the color should be dark.

2. Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.

3. Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.

Cook's Notes:

You can use chicken broth instead of vegetable if you like.

Optional: add ricotta cheese before sealing wontons.