Artichoke and goat cheese ravioli in creamy mushroom ragout

The Ravioli

1. Mix all of your ingredients above, in medium size bowl, and set to the side.
2. Bring large pot of water to boil, and begin filling your raviolis.
3. Take one of the wanton wrappers, and using a pastry brush, brush the edges with your egg whites.
4. Using a Teaspoon (for eating) add about half a teaspoon of your filling to the wanton. Make sure that you place it a little off center towards the upper edge. Now take that upper edge and fold over towards bottom (you will now have a rectangle). Making sure your filling is not squishing out, seal the edges together (should have a couple centimeters of just the dough on three sides of the filling), fold these edges over onto themselves, then using the prongs of the fork, press the edges down being careful not to puncture where the filling is. If you seem to be having trouble getting it to have a couple centimeter edge, use less filling.
5. Place each ravioli onto a cookie sheet that has been lightly oiled (you do not want them to stick to the sheet nor to each other). Once you have made as many raviolis as you would like you can start placing them into a pot of lightly salted boiling water. If using a large pasta pot you can probably cook about 8-10 at a time. Use a slotted spoon to extract the raviolis from the water once they float to the top (should take a matter of minutes), get excess water off, and place onto another oiled cookie sheet.
6. With the amount of filling you have made, you can make around 48 raviolis (maybe more). You certainly do not have to make all of them at once. As long as the wanton wrappers are kept in a tightly sealed container in the fridge (for up to seven days) or frozen for long time use, and the filling can either be refrigerated for at least a week, or frozen for long term use as well.

Mushroom Ragout

1. In large saucepan (with high sides). Melt butter over medium heat. Once completely melted add your shallots and garlic. Let sweat for a few minutes.
2. Add all of your mushrooms, the basil, and your juice of one lemon, salt and pepper to taste. Mix and cover for 3-5 minutes.
3. Add your cup of cream and mix thoroughly.
4. Add parmesan and again stir well. Leave uncovered, simmering over low heat for about 15 minutes or until your are ready to plate.

Place your raviolis on a large platter and spoon your mushroom ragout evenly over the top. Sprinkle with the excess Parmesan/Romano cheese. Serve immediately.