STARTER: Substituting store-bought wonton wrappers for fresh home-made pasta sheets makes ravioli-making a breeze.

EASY MUSHROOM RAVIOLI IN TOMATO CREAM SAUCE:

1 pkg. wonton wrappers                                             

2 tbsp. butter                                       

12 oz mixed mushrooms--button, shitaki cremini etc, about 5 cups               

2 cloves garlic, minced

1 tsp. dried thyme or tarragon                                     

salt and pepper

2 tbsp. all purpose flour                                              

1 cup hot milk

½ cup grated Parmesan cheese, divided                      

1 cup milk + 1 cup whipping cream

2 cups peeled, seeded and chopped tomatoes             

1 tsp. chopped chives

2 tbsp. red wine vinegar or Marsala wine                    

cooking oil

Finely chop assorted mushrooms--a mixture of button mushroom, cremini and shiitake, or others of choice.

In a large saucepan, melt butter in 2 tbsp. cooking oil over medium-high heat. Cook mushrooms with garlic, thyme/tarragon, and ½ tsp each of salt and pepper for about 10 minutes. Pour in vinegar/Marsala and cook, scraping up brown bits, until liquid has evaporated. Reduce heat to medium-low and sprinkle in flour. Cook flour, stirring continuously, for 1-2 minutes. Gradually whisk in hot milk, whisking constantly to prevent lumps. Increase heat and bring mixture to a boil. When liquid is boiling, reduce heat, cover pot, and simmer 3-5 minutes until sauce is very thick, stirring from time to time. Remove from heat and stir in ½ of the grated cheese.  Transfer to a bowl and let cool completely.

Place wonton wrappers on a work surface. Fill each with a scant tbsp. of mushroom filling. Brush water around edges of wrapper and top with a second wrapper. Press edges together to seal. Place filled ravioli on a baking sheet lined with a damp towel and keep them covered with damp paper towels.

Bring 7 quarts of slightly salted water to a boil, and cook the ravioli, in batches, for 3 to 4 minutes or until tender but still firm. Remove with a slotted spoon.

Ravioli may be made ahead. Freeze them in single layer on parchment-lined baking sheet. When frozen, transfer to re-sealable freezer bag or an air-tight container.  

To make sauce:  In a heavy saucepan, bring milk and cream to a boil over medium-high heat. Reduce heat and simmer for 10 minutes, or until mixture is reduced by half. Stir in tomatoes, chives, salt and pepper to taste. Simmer a few minutes or until tomatoes are softened.

Serve as a starter dish, 3 to 4 ravioli per serving. Top each serving with sauce and sprinkle with remaining grated cheese.