Mushroom & Mascarpone Ravioli

This recipe could not be easier - a little fussy, but not much. Most of the work is eliminated by the use of wonton wrappers for the ravioli. Mix some egg wtih cream or milk to seal the edges and you have a upscale meal without all the fuss. You can serve this with Alfredo or Marinara - it is that versatile.

Ingredients:
1 tablespoon olive oil
2 large shallots, minced
8 ounces fresh mushrooms, chopped
1 tablespoon chopped fresh thyme
2 tablespoons minced garlic
1 tablespoon chopped fresh chives
1 (8 ounce) container mascarpone cheese
salt and pepper to taste
32 (3.5 inch square) wonton wrappers
1 egg, beaten
2 tablespoons milk

Directions
1. Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
2. In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
3. Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
4. Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.
5. Serve with sauce.