I don't care if it is one of the deadly sins

Last night we ate this for dinner. It's ravioli with a portabello filling and a fresh tomato sauce, all of which I made by my very own self. The portabello filling was even my own recipe.

It was delicious and I'll admit: I'm pretty proud of myself.

UPDATE:

Here's the recipe!

Portabello Mushroom Ravioli
Source: Mrs. Ca's Brain

2 Tbsp. olive oil
1 Tbsp. butter
8 oz. baby portabello mushrooms, finely chopped*
1 small onion, finely diced
3 cloves garlic, minced
1/3 c. bread crumbs
1/2 c. shredded parmesan cheese
1/4 c. shredded romano cheese
1/4 c. chopped Italian (Flat Leaf) Parsley
salt and pepper, to taste

1 package wonton wrappers**
1 egg, beaten well

Heat olive oil and butter in a large skillet. Once butter melts, add onion and saute until translucent, approximately 5 minutes. Add garlic and saute 2 more minutes. Add portabello mushrooms and saute until soft and cooked through, about 8 minutes. Transfer to a medium sized bowl, and cool for approximately 10 minutes.

Add breadcrumbs, cheeses, and parsley to mushroom mixture and stir until well mixed. Add salt and pepper to taste

Assembly: place approximately 1 Tbsp. mushroom mixture in middle of one wonton wrapper. Brush all four sides with egg, place another wrapper on top and press sides to seal.

To cook, place in boiling water for approximately 5 minutes. Remove and top with your favorite sauce.

*You can use full sized portobella caps, but I would probably scrape the black gills from the underside of the cap before chopping it up.

**I think next time I'm going to try to make my own pasta instead of using the wonton wrappers; they were a little thin and stuck together a lot.