Ingredients
2/3 ounce dried morel mushrooms1/4 cup olive oil1/2 cup finely chopped onion2 cups coarsely chopped baby portobello mushrooms12 garlic cloves, minced4 ounces reduced-fat cream cheese1/3 cup shredded Asiago cheese1/4 teaspoon salt1/4 teaspoon pepper48 wonton wrappers2 cups pasta sauce of your choice2 tablespoons shredded Parmesan cheese1 tablespoon minced fresh Italian parsley
Preparation
Place mushrooms in a small bowl; add warm water to cover. Soak 30 minutes or until softened. Remove mushrooms with a slotted spoon; rinse and finely chop.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add fresh mushrooms, chopped morels and garlic; cook 3-4 minutes longer or until mushrooms are tender and liquid is evaporated. Stir in cream cheese, Asiago cheese, salt and pepper. Remove from heat; cool.
Place 1 tablespoon filling in center of each of half of the wonton wrappers. Moisten wrapper edges with water; top with another wrapper. Press around filling to remove air pockets and seal edges. (Cover remaining wrappers with a damp paper towel until ready to use.)
In a Dutch oven, bring water to a boil. Add ravioli in batches. Reduce heat; simmer gently 1-2 minutes or until ravioli float and wrappers are translucent. Remove with a slotted spoon. Serve with sauce; sprinkle with Parmesan cheese and parsley.
