My friend and I enjoy mushroom hunting. The exercise and fresh air, along with the beauty of the outdoors is invigorating. I came up with this recipe to use up the bounty of our harvest. The dish is easy, yet elegant. It's absolutely delicious.

Ingredients

• 2/3 ounce dried morel mushrooms
• 1/4 cup olive oil
• 1/2 cup finely chopped onion
• 2 cups coarsely chopped baby portobello mushrooms
• 12 garlic cloves, minced
• 4 ounces reduced-fat cream cheese
• 1/3 cup shredded asiago cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 48 wonton wrappers
• 2 cups pasta sauce of your choice
• 2 tablespoons shredded parmesan cheese
• 1 tablespoon minced fresh italian parsley

Directions

1. Place mushrooms in a small bowl; add warm water to cover. Soak 30 minutes or until softened. Remove mushrooms with a slotted spoon; rinse and finely chop.
2. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add fresh mushrooms, chopped morels and garlic; cook 3-4 minutes longer or until mushrooms are tender and liquid is evaporated. Stir in cream cheese, Asiago cheese, salt and pepper. Remove from heat; cool.
3. Place 1 tablespoon filling in center of each of half of the wonton wrappers. Moisten wrapper edges with water; top with another wrapper. Press around filling to remove air pockets and seal edges. (Cover remaining wrappers with a damp paper towel until ready to use.)
4. In a Dutch oven, bring water to a boil. Add ravioli in batches. Reduce heat; simmer gently 1-2 minutes or until ravioli float and wrappers are translucent. Remove with a slotted spoon. Serve with sauce; sprinkle with Parmesan cheese and parsley.