Wild Mushroom Ravioli

1 pkg WonTon wrapers (find in the produce isle)
3/4 C Ricotta cheese
1/4 Parmesan cheese
1 C Shredded cooked chicken (a store rotisserie chicken works well)
1 lb Mushrooms (porcini, cremini, oyster, wood ear, white button), finely chopped
1 Egg
2 T Butter
Extra Virgin Olive Oil
1 Shallot or small onion, finely chopped
1 T Garlic, chopped
1 T All purpose flour
1 C Chicken broth
1/4 C White Wine
1 lemon, juiced
3 T Basil, finely chopped


Bring a large pot of water to boil and season well with salt. Salty as the sea.

Heat a sauce pan to medium heat, add 1 Tablespoon of the butter and a splash of oil, and allow to warm. Add 3/4 of the chopped mushrooms and season with salt and pepper. Cook mushrooms until all the liquid has evaporated from the mushrooms, about 5 minutes. Turn off heat and allow mushrooms to cool. Meanwhile, in a large mixing bowl combine ricotta, parmesan, shredded chicken, and season with salt and pepper. Add mushrooms and 2 Tablespoons of the chopped basil and mix well.

Using the same sauce pan. Heat over medium heat. Add a Tablespoon of butter and a splash of olive oil to the pan. When oil is warm add the chopped shallot and cook until translucent, about 5 minutes. Stir in garlic and allow to infuse with shallot. Sprinkle with a tablespoon of flour and mix well. Toss in the rest of the mushrooms and season with salt and pepper. Cook another 3-5 minutes, stirring mushrooms in with the other ingredients. Add chicken broth and wine and stir until well combined. Squeeze the juice of one lemon over the top. Turn burner to low and allow to simmer while preparing the ravioli. If necessary you can thin the sauce with more broth.

In a small dish, crack an egg and whisk with a about a Tablespoon of water. Lay out won ton wrappers 3 at a time. Brush each of the wrappers with egg wash. Place a spoonful of chicken/mushroom mixture into the center of each of the 3 wrappers. Cover each with another wrapper. Push the edges together forcing out and air that may be trapped. Use a fork to crimp the edges of the ravioli. Repeat until all the wrappers are filled.

Carefully add 3 to 4 ravioli at a time to the boiling water. Do not overcrowd the pot or they will stick together. Cook for 2 to 3 minutes. Using a slotted spoon, carefully remove the ravioli and place separately on the plate. Cover to keep warm and continue cooking remaining ravioli.

Divide ravioli between plates and top with sauce. Sprinkle with some parmesan cheese and chopped basil.