Mushroom Ravioli in Red Wine Sauce

Serves 4 - 8
4 mushrooms
1/2 red onion
3 cloves garlic
4 tbsp. of butter
1 15 oz. can ricotta cheese
1 egg, beaten
salt and pepper
1 tsp. italian seasoning
2 c. red wine
Won ton wrappers
Finely chop mushrooms, red onion, and garlic. Saute the veggies in 2 tbsp. butter until they are soft, 2-4 minutes. While the veggies cook, combine ricotta cheese, egg, salt, pepper, and italian seasoning in bowl. Gently fold in mushroom mixture.
Place teaspoonful scoops of the ricotta/mushroom filling in the center of each won ton wrapper. Brush the edges of the wrappers with water and fold in half, to make a triangle shape, pressing the seams together.
In a large pot of boiling water, cook the ravioli for 3-5 minutes, or until soft. Meanwhile, melt the remaining 2 tbsp. butter in a skillet; pour in red wine. Drain the pasta and gently stir the ravioli into the red wine sauce.
Serve immediately with fresh parmeasan cheese.