We had found a recipe for mushroom ravioli, but once we found out the filling was nothing more than sautéed mushrooms we were slightly disappointed. So we took it up a notch, and added our own touch using leftover ingredients in our fridge. Let me just say, if you're looking to indulge, or looking to impressive some important dinner guests, this is the way to do it. And it's really not hard or time consuming at all. Granted, you could make your own pasta, but why bother when wonton wrappers work just as well. Next time, because our hearts can't take browned butter and hazelnut sauce every night of the week (boy, is it rich!), we'll use the same filling but try out maybe a lighter sauce, something with white or even red wine, maybe lemon... mmmm.... we'll have to play around with that one! Wild Mushroom Ravioli with Hazlenut Butter Sauce Makes 4 servings. Ingredients 1 package square wonton wrappers (your probably won't use them all) 1 tablespoon olive oil 12 oz (ish) mixed mushrooms

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