Directions
1. Remove stems from portabella mushrooms. Use spoon to scrape off gills. Thinly slice mushroom caps. Set aside.
2. In Dutch oven melt butter. Stir in vegetable oil. Cook onion in butter mixture over medium heat about 5 minutes or until tender. Stir in portabella mushrooms, white mushrooms, garlic and sage. Cook, covered, over medium heat for 5 minutes. Remove lid. Cook, uncovered, over medium heat about 7 minutes or until tender and liquid evaporates, stirring frequently.
3. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until sauce thickens, stirring occasionally. Remove from heat. Cover and refrigerate for 1 hour to 2 days.
4. Arrange Gardenburger® Savory Portabella patties in microwave-safe baking dish. Loosely cover. Micro-cook on high about 3 minutes or until thawed. In medium bowl crumble patties. Stir in Parmesan cheese.
5. Sprinkle flour in 15 x 10 x 1-inch baking pan. Set aside. Working on lightly floured surface mound scant tablespoon of patty mixture in center of each wonton wrapper. Lightly brush edges of wrappers with water. Fold each wrapper in half, forming triangle and pressing out excess air. Firmly pinch edges to seal. Place in single layer in prepared baking pan. Cover loosely. Refrigerate for 1 hour.
6. In large saucepan cook and stir sauce, uncovered, over medium-high heat about 5 minutes or until heated through. In another large saucepan cook ravioli, about 10 at a time, in gently boiling water for 6 to 8 minutes or until they rise to surface. Remove with slotted spoon. Serve topped with sauce.
Yield: 5 cups sauce; 30 ravioli; 5 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F