Bak Kwa Mushroom Ravioli in Mushroom Butter Sauce by Michelle Heng

Ingredients (makes 7 pieces)14 pcs wonton wrappers
1 pc fresh shiitake mushrooms (finely diced)
1/2 pc bak kwa (finely diced)
1 clove garlic (minced)
2 shallots (minced)
1 tbsp cream cheese
1 tbsp parmasen cheese
1 tsp dried parsley
2 tbsp olive oil
Salt & pepper (to taste)

2 tbsp salted butter
1 pc fresh shiitake mushrooms (sliced)

Garnish (optional)1/4 pc bak kwa (thinly sliced)
1 tbsp parmasen cheese
1 tsp dried parsley

1. Fry garlic and shallots with olive oil until fragrant then add in mushrooms, fry till soft.
2. Mix mushroom, bak kwa, parsley, cream cheese, parmasen cheese, salt and pepper till well combined.
3. Scoop a teaspoonful of mixture and place in the centre of a wonton wrapper. Seal with another piece of wonton wrapper by wetting the edges with water. Repeat step 3 till all wrappers and mixture are done.
4. Put the ravioli into a pot of salted boiling water and cook till they float. Scoop with a slotted spoon onto a plate.
5. In a skillet, melt butter and fry mushrooms till they are cooked and the butter sauce turns a little brownish.
6. Drizzle the mushroom butter sauce onto the ravioli, and sprinkle some bak kwa, parsley and parmasen cheese before serving.
7. Bon app├ętit!