Mushroom Ravioli wth and Asparagus Cream

I do realize that I'm about 2 months late with this continuation of ravioli week.  We were so excited for that week and then it just got to be soooo much.  I LOVED most of the ravioli we had, but 5 days in a row of ravioli for lunch and dinner got to be a lot.  On Wednesday (or Thursday? I can't even remember!) we had mushroom asparagus ravioli.  I remember it being good.  As you can see, my sauce didn't quite turn out.  Probably because I tried to take the healthy route. 

 

Mushroom Ravioli with Asparagus Cream Sauce

Serves: 6

Ingredients:

18-20 wonton wrappers

Mushroom Filling:

1/2 minced onion

2 cloves minced garlic

1 package of chopped crimini mushrooms

1/3 cup finely grated Parmesan cheese

1/2 teaspoon salt

2 teaspoons sage

1/2 teaspoon ground pepper

Sauce:

4 Tablespoons butter

4 Tablespoons olive oil

2 cups asparagus, cut into 1/2″ lengths

2 cups spring onions, cut into 1/2″ lengths

1 teaspoon salt

1/2 cup cream

Directions:

For the filling, in a medium bowl combine onion, garlic, mushrooms, Parmesan cheese, salt, sage, and ground pepper. Stir ingredients gently until well combined. Place about 1 tsp. of filling in the middle of a wonton wrapper and fold over, pinching the edges to seal.  For a better seal, brush with water or egg.

For sauce, Add butter and olive oil to a skillet. Once butter is beginning to foam, add asparagus and onions to the pan. Saute until asparagus is al dente and onions are tender, about 4 minutes. Add cream and turn to low until thickened.  Pour over ravioli.