Parsnip Parmesan Ravioli With Mushroom Ragoût

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
152
FAT
9%
CHOL
3%
SOD
17%

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Ingredients for 30 servings

2 tablespoons unsalted butter

2 tablespoons olive oil

1 medium onion, sliced thin

1 pound Portobello mushrooms, caps (halved if large) and stems sliced thin

3/4 pound white mushrooms, sliced thin

2 garlic cloves, minced

1 teaspoon chopped fresh sage leaves

a 28- to 32-ounce can whole tomatoes, drained, reserving juice, and chopped coarse

2 pounds parsnips, peeled and cut into 1-inch pieces

1/2 cup freshly grated Parmesan (about 2 ounces)

1 1/2 teaspoons chopped fresh sage leaves

30 won ton wrappers*, thawed if frozen

*available at Asian markets and many specialty foods shops and supermarkets

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