2 - 4 servings
Chef Keith Luce
1 tablespoon Tarragon (fresh) chopped
Salt and Fresh Ground Black Pepper to taste
12 Won Ton Wrappers
2 Egg Yolks, beaten together with 1 teaspoon of water (egg wash)
1 tablespoon Canola Oil
1 pound Assorted Mushrooms, brushed, clean of any debris
2 cloves Organic Garlic, minced
1 Shallot, minced
1 cup Ricotta Cheese, drained
To make the filling, heat the canola oil in a large sauté pan and sauté mushrooms for about 3 minutes.
Add garlic and shallot and sauté lightly for another 4-5 minutes, until liquid released from mushrooms evaporates. Remove from pan and cool thoroughly.
Mince the mushrooms and fold in the remaining ingredients.
To make the tortellini, divide the mushroom mixture into 12 equal portions and place in the center of each won ton skin. Brush exposed skin with egg wash and fold into tortellini shape.
Cook in boiling salted water until tortellini float.
Serve with sauce of your choice, or toss with extra virgin olive oil, Parmesan cheese and chopped fresh tarragon.