Serving Size: 4 raviolis, 1/2 cup sauce and 2 tbsp. cheese.
Prep Time: 15 minutes
Cook Time: 10-15 minutes

Ingredients:
Ravioli:
1 tbsp. olive oil
1 cup shiitake mushroom caps - sliced
1 cup chanterelle mushroom caps - sliced
2 tbsp. leeks - chopped
2 tbsp. shallots - chopped
3/4 cup white wine
3 tbsp. fresh chives - chopped
1/4 tsp. salt
1/4 tsp. black pepper
16 won ton wrappers
2 tsp. cornstarch
6 cups water

Sauce:
4 tomatoes - cored and cut in 1/2 lengthwise (about 1 3/4 lbs.)
1 tbsp. olive oil
1 cup onions - chopped
1 cup tomato juice
2 tbsp. fresh basil - chopped
1/2 cup parmesan cheese - shaved
chive springs (optional)

Directions:

1.) To prepare the raviolis, heat 1 tbsp. olive oil in a skillet over medium-high heat. Add the mushrooms, leeks, and shallots. Cook 3 minutes. Stir in the white wine and chives. Reduce the heat and simmer for 7 minutes or until the liquid has evaporated. Sprinkle with salt and pepper to taste.

2.) Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 2 tsp. mushroom mixture into the center of each wrapper. Moisten edges of the wrapper with water. Bring the two opposite corners together. Press edges together with a fork to seal forming a triangle (you can do squares by using 2 won ton wrappers and placing one on top of the other, sealing with water and a fork).

3.) Place ravioli's on a large baking sheet sprinkle with cornstarch. Bring 6 cups of water to a simmer in a large sauce pan. Add half the ravioli's. (cover the remaining ravioli's with a damp towel to keep them from drying out). Cook 5 minutes or until done (do not boil). Remove ravioli's with a slotted spoon. Keep them warm. Repeat with the remaining ravioli's.

4.) Preheat the broiler.

5.) To prepare the sauce, place the tomato halves skin side up on a foil-lined baking sheet, and flatten with hands. Broil for 3 minutes or until blackened; peel. Heat 1 tbsp. olive oil in a sauce pan over medium heat. Add onion and garlic, saute 2 minutes. Stir in tomatoes, tomato juice and basil. Bring to a simmer for 3 minutes. Place the tomato mixture in a blender or food processor and blend for 1 minute or until smooth. Spoon over ravioli's and top with cheese. Garnish with chive springs if desired.