2 T extra virgin olive oil
1 clove garlic, minced
8 oz. fresh porcini mushrooms, chopped medium
2 T unsalted butter
2 oz. brandy
1/2 cup fresh Italiam parsley, chopped
1 T fresh thyme leaves
24 fresh chives, chopped
4 oz. ricotta cheese
salt and freshly ground black pepper to taste
1 pkg. wonton skins
1/4 lb. unsalted butter
12 fresh sage leaves, chopped
grated Parmeasan cheese
Heat the 2 tablespoons of olive oil and the garlic in a medium skillet over medium heat. When the garlic starts to give off it’s aroma add the mushrooms and butter. Saute until tender, about 10 minutes, adding the brandy the last minute. Remove from heat and allow to cool. Meanwhile, combine the parsley, thyme, chives, ricotta, salt and pepper and mix well. When mushrooms are cool enough to handle combine with the herb mixture and mix well.
Place 1/2 cup of water next to your work surface to help seal the ravioli. Take 1 wonton skin and place on a clean work surface. Place 1/2 teaspoon of the mushroom mixture in the center of the skin. Dip your finger in the water and trace it along two adjoining sides of the wonton skin. Now fold the skin over so that the two dry edges come down over the two moistened edges, forming a triangle. Try to trap as little air as possible in the middle with the mixture when folding over. Press down firmly on the edges to seal. Set aside and repeat until the skins or the filling is gone.
In a separate pan, melt the 1/4 pound of butter with the sage leaves and allow to simmer very slowly to steep the flave of the sage into the butter.
Bring a large pot of water to a boil and drop several ravioli at a time into the water for about 2 to 2 1/2 minutes. Remove from water and drain well and cover to keep warm until all are cooked. Top with the sage butter and pass around the grated cheese at the table.