Wild Mushroom Ravioli in Sage and Brown Butter Sauce

"“I have been cooking ever since I could see over the stove, but needed to get stuck behind a desk to inspire me to cook professionally,” says Emily Peterson. As a birthday present to herself, she enrolled at the Institute of Culinary Education in New York, and has never looked back. Emily now teaches cooking classes at the Astor Center in New York, provides cooking demonstrations at local farmers’ markets, and cooks at The Green Table restaurant. To create this winning entrée, she used won ton wrappers to make ravioli—a time-saving trick that let her focus on the filling ingredients instead of fussing with dough and pasta makers...."