Cheese & Mushroom Ravioli
- 24 Won Ton wrappers
- 1 c. of Ricotta cheese
- 1/2 c. of shredded mozzarella cheese
- 1/2 c. of shredded Parmesan cheese
- 1/4 cup of small diced Baby Bella or mushroom of your choice
- 1 egg
- 2 tbs. water
- 2 tbs. finely chopped fresh Italian parsley
- 1/2 tsp. salt
- 1/2 tsp. pepper
Mix cheeses, mushrooms, parsley, salt & pepper in a mixing bowl.
In a second small bowl, beat egg & water together.
Lay out 2 won ton wrappers, brush one with egg mixture around all edges.
Scoop out 1 1/2-2 tbs. of filling into the center.
Lay second won ton wrapper on top of the first and pinch together from the middle out, getting as much air out as possible.
Repeat with remaining wrappers & filling.
Boil ravioli for 3 minutes until cooked throughout & serve with the sauce of your choice.