Mushroom Ravioli

Ingredients:

1 tablespoon olive oil
16 ounces cremini mushrooms, chopped
1 clove garlic, minced
1 tablespoon thyme, chopped
2 tablespoons balsamic vinegar
1 cup cashew cream
2 tablespoons nutritional yeast
1/2 cup vegan smoked cheese shreds
3 tablespoons vegan parmesan
salt and black pepper, to taste
40 wonton squares

4 tablespoons vegan butter
1 clove garlic, minced
2 tablespoons rosemary, chopped
1 cup vegetable stock
2 tablespoons parsley, chopped

Cook the mushrooms in the oil and add the garlic, thyme, and vinegar. Cook until the mushrooms are wilted and add the cream, nutritional yeast, cheeses, and salt and pepper. Divide between wonton squares and fold over, wetting and cinching the edges.

Boil water in a saucepan and add the raviolis a few at a time. They are ready when they float to the top.

Cook the garlic in the butter and add the rosemary and stock. Toss with the raviolis and garnish with parsley.