Truffled Wild Mushroom Ravioli “Salad”

Ingredients

• 1.5
  
  pounds mixed mushrooms- good choices are shitake, oyster, crimini, even white button
  
• 5
  
  tablespoons minced shallot
  
• 1/2
  
  teaspoon minced fresh thyme
  
• 1.5
  
  tablespoons minced garlic
  
• 3
  
  tablespoons white wine
  
• 1/4 bunch
  
  minced flat leaf parsely
  
• 1/3
  
  cup plus an additional tablespoon grated parmigiano reggiano
  
• 3
  
  tablespoons mascarpone cheese
  
• 1
  
  tablespoon unsalted butter
  
• 1
  
  teaspoon white truffle oil (or more to taste)
  
• 
  
  salt and white pepper to taste
  
• 1-2
  
  bunches arugula
  
• 
  
  aged balsamic vinegar and good olive oil to dress arugula
  
• 2
  
  packages of wonton wrappers or enough fresh pasta dough for 24 ravioli
  

Directions

1. Slice mushrooms and using two saute pans, saute mushrooms on medium high heat until brown. Take your time with browning, this can take 10+ minutes.
2. Once mushrooms are brown, add shallots, garlic and thyme and cook for 2-3 minutes.
3. Deglaze pans with white wine and possibly a tablespoon or two of water if you need more liquid. Scrape fond off of bottom of pan and evaporate all liquid.
4. Transfer mushrooms to a food processor and puree. Add cheeses, parsley, salt and pepper and mix to combine.
5. Place a spoonful of filling onto one wonton sheet, brush edges with water and top with another sheet. Press edges together while working any air bubbles out of the edges.
6. Let ravioli sit in the fridge for several hours, covered with a damp cloth or freeze.
7. Drop ravioli into salted boiling water for 3 minutes.
8. While ravioli are cooking, melt butter in a small saucepan.
9. Drain ravioli and return to pot. Drizzle with melted butter and truffle oil. Salt to taste.
10. Dress arugula with balsamic and olive oil. Mound in the center of a plate.
11. Surround mound of arugula with ravioli and sprinkle each plate with the parmigiano.