Homemade Mushroom Ravioli with Sun dried Tomato Alfredo Sauce

Yesterday some of my gals and I had a little dinner and a movie party, (YES we watched Twilight)! It was a fun girls night out and I made nutella ravioli and chocolate cupcakes with peanut butter icing for dessert, so I had some extra wonton wrappers from the ravioli and opted to make mushroom ravioli for dinner tonight.
I LOVE mushrooms but alas my handsome hubby does not . . . so when I am doing dinner stag I love to utilize mushrooms. I discovered how easy breezy making homemade ravioli is and swear to never buy store bought again! (Yeah I say that now . . .) Anywho I am now addicted so who knows what will come of it!
When I make my famous stuffed mushrooms I add clams to the stuffing . . . so I added them to my ravioli this time too, but that is TOTALLY optional but I think it is amazing. Anywho my sun dried tomato addiction paid off big time with the sauce too! This dish was simply (to sum up in one word) SUPERB! It was really not killer heavy and the ravioli were awesome even without the sauce and are fast and easy to make and cook!
Mushroom Ravioli
Recipe by: Emily

2 cups Mushrooms, cleaned and chopped, use your fav!
1 can Chopped Clams (Optional)
1/4 cup Parmesan Cheese, shredded
1/4 Mozzarella cheese, shredded, or Italian blend
1/4 cup Onion, diced
1-2 Tbsp Chopped Parsley
1-2 Tbsp Dry Bread Crumbs
3 Tbsp SDT Alfredo Sauce
1/2 tsp Black Pepper
Salt

1. Saute the onions in a pan over medium heat until they begin to brown, (if adding clams pour the clam juice in to deglaze the pan)add the mushrooms and cook until tender, if using clams add them and warm through. Add enough bread crumbs to sop up most of the juice left in the pan. Remove from heat and add the Alfredo sauce, cheeses, parsley, and salt and pepper. Taste and adjust seasonings.
2.Spoon rounded tablespoons full of mushroom mixture into the center of wonton wrappers. Brush the edges of the wontons with water and seal ravioli by placing another wonton sheet on top of topping topped piece and press water brushed edges to seal. Bring a large pot of water to a gentle boil and cook ravioli for a few minutes on each side. Remove with a slotted spoon and serve hot! (Make sure the water is no at a hard boil of the pasta filling may come out.)Serve with favorite sauce or as is. Enjoy!

(Sun dried Tomato) Alfredo Sauce
Recipe by: Julie Smith

1/2 cup Butter
8 oz Cream cheese
3/4 cup Parmesan Cheese, shredded
1 cup Milk or Cream (Plus more for thinning if desired)
1/4 cup Sun dried Tomatoes in oil, pureed
2 cloves Roasted Garlic, pureed
Salt

1. Melt the butter in a medium sauce pan over medium low heat then add the cream cheese and Parmesan cheese stirring until melted. Add the Pureed sun dried tomatoes and pureed garlic. Stir, add the milk and cook until it begins to thicken and has a creamy consistency. Taste and add salt if desired and more milk if you want a thinner consistency. Serve over pasta!

I used my sisters recipe as my Alfredo base and then simply added Sun dried tom's and roasted garlic. This is also AWESOME with caramelized onions!