Cheese and Spinach Ravioli with a Mushroom Wine Sauce

Step 1: Ravioli ... Add the ricotta, mozzarella, parmesan, spinach, egg, seasoning, and nutmeg to a bowl and mix well to combine. If you like more spinach; feel free to add it. Remove a few wonton wrappers at a time and add a generous tablespoon of the filling to the center of the wonton. Use your finger or a brush to moisten the edge of the wonton. Place the second wrapper on top and press the top down to seal the wonton. Also make sure to press around the filling so there is no extra air. Set the wontons on a rack as you finish the rest of them. At this point, you can cook them immediately, or you can freeze them. Freeze them on a sheet pan until frozen; then add to a freezer bag until ready to use. I normally serve 4-6 ravioli per person, so this makes a big batch.

Step 2: Sauce ... Add half the butter to the sauce pan along with the garlic and shallots and cook 2 minutes; then add the mushrooms, remaining butter, and thyme and cook half way through (about 3-4 minutes). Then, add the broth and wine and cook on medium heat until the sauce begins to reduce slightly and the mushrooms are tender. Wait to finish the sauce with the parsley until the ravioli are added. If you like more liquid in your sauce, add a bit more broth. You can always double the sauce recipe if you like more sauce with the ravioli; that can be up to you.

Step 3: Ravioli ... Cook the ravioli in plenty of salted water until tender and they begin to float. With a slotted spoon add the ravioli to the sauce and toss to coat. Add the parsley and a little more butter if you want a rich sauce. I don't find it necessary to add any more butter; it just depends on how rich of sauce you want.

Step 4: Serve ... Plate in a bowl in order to enjoy the sauce. Garnish with parmesan or pecorino romano cheese and ENJOY!