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Steps
1
Place mushrooms in a food processor and pulse until minced. In a large skillet over medium-high heat, heat oil and butter. Add onions; saute until translucent, about 2 minutes. Add mushrooms, garlic and salt; cook, stirring often, until moisture from mushrooms evaporates, about 7 minutes. Remove from heat; stir in chopped chives.
2
Spoon a generous teaspoon of mushroom filling into the center of a wonton wrapper (keep extra wrappers covered with a damp paper towel). Brush edges of wrapper with egg wash; fold over wrap into a triangle and pinch edges tightly to seal. Place ravioli on a lightly floured baking sheet. Repeat with remaining wonton wrappers and filling.
3
Bring a large pot of salted water to a boil. Meanwhile, make the sauce: In a medium saucepan over medium-low heat, whisk together heavy cream and flour until thickened, about 5 minutes. Remove from heat; stir in cheese, chives and salt and pepper to taste. Set aside.
4
Place ravioli in boiling water and cook 2 minutes; drain. Serve immediately with sauce.
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No nutrition information available for this recipe
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