Mushroom Ravioli in Fresh Herb Tomato Sauce

Mushroom Ravioli in Fresh Herb Tomato Sauce (serves 2-4)

Ravioli:
1/2 package of round wonton wrappers, or fresh pasta dough rolled thin and cut into rounds
8 oz crimini mushrooms, chopped finely
1/2 cup onion, chopped finely
2 garlic cloves, minced
1 tbs butter
1 tbs olive oil
2 tbs sherry
1 cup ricotta cheese
Salt and Pepper to taste

Sauce:
1 28 oz can whole, peeled tomatoes (try to get the good Italian kind)
1/2 cup onion, chopped
2 garlic cloves, chopped
2 tbs olive oil
1 tsp crushed red pepper flake, or to taste
1 tbs chopped fresh rosemary (fresh really is preferred)
1 tbs chopped fresh basil (or dried, just use a lot less)
1 tbs chopped fresh oregano (or dried, just use a lot less)
Salt and Pepper to taste

Directions:
Place a large pasta pot on the stovetop over high heat, fill with water and salt liberally. Bring to a boil.

Meanwhile, saute the onions and garlic for the ravioli in butter and olive oil over medium heat. Add mushrooms, saute until softened, add sherry. Salt and pepper and cook until liquid is evaporated. Remove from heat, pour the mushroom mixture into a bowl.

Using the same pan, add the additional olive oil, saute the onions, garlic and red pepper. Add the tomatoes, crushing roughly. Add the herbs and simmer sauce until ready to serve.

Meanwhile, add the ricotta to the reserved mushroom mixture. Mix, salt and pepper to taste.

Lay out wonton wrappers/pasta. Using a generous tablespoon, place a mound of filling on every other piece. Wet the edge of each piece and press on a cover. Squeeze out air, and using a fork gently press around edges to seal.

Cook the ravioli in boiling water for 2 minutes, or until they all float. Drain gently, drizzle with oil to prevent sticking. Plate & top with sauce & parmesan and/or fresh herbs. Serve immediately.

The Sauce Simmering:
It's a fresh sauce, so it takes just a few minutes. Because it cooks quickly, the herbs stay green.
Making Ravioli:
The process of stuffing the ravioli. Wet the edge of each piece of dough with water to help them seal. Use a fork to gently press the edges to ensure a seal.
The Finished Product: