This gorgeous tutorial comes to you from Sabrina- the blogger behind the healthy living (and eating!) blog RhodeyGirl Tests.  Welcome to the team, Sabrina!

Mushroom ravioli make a beautiful presentation for an appetizer, yet are hearty enough to make a full meal. The filling is so easy and simple, and leftovers can be eaten simply with some crunchy toasted bread. Wonton wrappers save you some time, and this recipe, from making the filling to cleaning up, takes only an hour. While it may not be ideal for a weeknight meal, it is ideal for your latest dinner party.

Mushroom Ravioli with a Tomato Dipping Sauce
Serves 4, makes 40-50 ravioli

Ingredients
2 tbs olive oil
1 tsp minced garlic
1 tbs unsalted butter
8 oz button mushrooms
8 oz baby bello mushrooms
2 shakes hot red pepper
dash of kosher salt & pepper
2 tbs parmigiano reggiano

1 egg, beaten

wonton wrappers

Directions

Heat 1 tbs of the olive oil over medium heat in a large nonstick pan and add the minced garlic. Meanwhile clean and chop your mushrooms. Do not worry about cutting them too small as they will all end up in the food processor anyway.

Add the mushrooms, butter, 2 shakes of hot red pepper, and kosher salt and pepper to the pan. Cook over medium heat, stirring now and again, until the mushroom mixture reduces, about 10 minutes. Take off the heat and add to the bowl of a food processor. Pulse until the mixture reaches the right consistency. You want the mixture to be in between coarse and smooth. Stir in the parmigiano reggiano.

Fill a large pot with water and place over high heat. Meanwhile, assemble your ravioli. Here is how:

1. Lay a wonton wrapper on a flat surface.

2. Brush with the egg.

3. Cut the wrapper in half.

4. Add a bit of filling to the bottom half of each wrapper.

5. Fold over and seal the edges with your finger.

7. Place on a floured cookie sheet and keep covered with a dishtowel until you all the ravioli are ready.

By the time you have assembled all of your ravioli, the water will be boiling. Heat a pan with the remaining oil. Add a handful of ravioli at a time to the boiling water and cook for 2 minutes. Remove with a slotted spoon and place immediately in the hot pan to crisp the edges. Flip after 1 minute. When both sides are crispy and golden brown remove and serve with your favorite sauce! I serve it simply with San Marzano crushed tomatoes.

A few tips:

• The filling can be made a day ahead.
• The ravioli can be made a few hours ahead of time. Just place the towel-covered cookie sheet directly into the fridge until needed.
• Leftover crispy ravioli can be reheated in a toaster oven or microwave. The best advice I can give you for reheating this type of dish is doing what you would do to heat up leftover pizza. For me that means a few seconds in the microwave followed by a minute or two in the toaster oven.
• If the small ravioli are too much trouble, you can also make giant ravioli, using 2 wonton wrappers per one.

The wait is over.  After considering every awesome entry until the last possible minute, your Mushroom Channel team is thrilled to announce the ten official contributors for 2010.  Sincere gratitude is in order for everyone who took the time to write us an email, expressing love for mushrooms. The process of going through the submissions warmed our fungi-friendly hearts.

Without further ado, the 2010 Mushroom Channel Contributors are…

Colleen from Foodie Tots

Erika from In Erika’s Kitchen

Kate from Savour Fare

Lauren from Healthy Delicious

Mardi from Eat Live Travel Write

Patti from Worth the Whisk

Paula from Bell’Alimento

Rachael from Fuji Mama

Sabrina from Rhodey Girl Tests

Susie and Chelsee from We Are Not Martha

To our contributors, be on the lookout for an email from the Mushroom Channel editorial staff to talk through details.  To our readers, be on the lookout for a new post from one of these contributors every week starting April 26.