Mushroom Ravioli with Roasted-Tomato Sauce and Shaved Parmesan Cheese

Ingredients

• 0.3 teaspoon pepper black
• 1 cup chanterelle mushroom caps sliced
• 2 teaspoons cornstarch 
• 2 tablespoons basil fresh chopped
• 3 tablespoons chives fresh chopped
• 4  garlic cloves chopped
• 2 tablespoons leek chopped
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 2 ounces parmesan cheese fresh shaved
• 0.3 teaspoon salt 
• 2 tablespoons shallots chopped
• 1 cup shiitake mushroom caps sliced
• 1 cup sacremento tomato juice 
• 4  tomatoes cored cut in half lengthwise ( 1 3/4 pounds)
• 6 cups water 
• 0.8 cup white wine 
• 16  won ton wrappers 

Equipment

• food processor
• frying pan
• baking sheet
• sauce pan
• blender
• aluminum foil
• broiler
• slotted spoon

Directions

1. To prepare ravioli, heat 1 tablespoon oil in a skillet over medium-high heat.
2. Add mushrooms, leek, and shallot; cook 3 minutes. Stir in wine and chives. Reduce heat; simmer 7 minutes or until liquid is evaporated.
3. Sprinkle with salt and pepper.
4. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle.
5. Place ravioli on a large baking sheet sprinkled with cornstarch. Bring 6 cups water to a simmer in a large saucepan; add half of ravioli (cover remaining ravioli with a damp towel to keep them from drying). Cook 5 minutes or until done (do not boil).
6. Remove ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
7. Preheat broiler.
8. To prepare sauce, place tomato halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 minutes or until blackened; peel.
9. Heat 1 tablespoon oil in a saucepan over medium heat.
10. Add onion and garlic; saut 2 minutes. Stir in tomatoes, tomato juice, and basil; bring to a simmer.
11. Place tomato mixture in a blender or food processor, and process 1 minute or until smooth. Spoon over ravioli; top with cheese.
12. Garnish with chive sprigs, if desired.