Mushroom and Cheese Ravioli with Walnut Pesto

The Steps

1. In a food processor, combine the walnuts with ¼ cup olive oil. Pulse until walnuts are coarsely chopped.
2. Add the spinach, basil, ¼ cup parmesan cheese, garlic and salt. Drizzle in the ¼ cup of olive oil and run the food processor until well combined. If pesto is too thick, add more olive oil to thin it out.
3. Transfer pesto to a bowl and set aside
4. Heat the remaining olive oil in a small skillet. Add the mushrooms to the skillet, sprinkle with salt and pepper and allow them to cook without stirring for 3 minutes. Add the shallots and stir. Cook until shallots are translucent. Transfer to a large bowl.
5. Add the remaining parmesan and mozzarella to the bowl with the mushroom mixture, stir to combine.
6. On a clean work surface, spoon about 2 teaspoons of filling into the center of a wonton wrapper.
7. Brush the edges with egg, and fold the dough over the filling to create a triangular pouch. Set aside and continue with remaining wrappers and filling.
8. Bring a large pot of water to a boil. Cook the ravioli in batches of 6, leaving them in the water for only a minute or two.
9. Transfer the cooked ravioli to a large bowl and add ½ cup of pesto. Gently toss to coat, divide among serving plates and top with grated parmesan to serve.