Ravioli with zucchini and mushrooms

After making the lasagna that I posted a while back I had a lot of ingredients left over but was sick of eating lasagna, so I used pretty much the same filling ingredients to make these ravioli. If you're not a fan of zucchini or mushrooms feel free to add whatever sauteed veggies you'd like to the cheese mixture. Just make sure you chop them finely. These were really tasty and froze really well. I had always been a little intimidated to make ravioli but they were much simpler than I had anticipated since I used wonton skins.

Ingredients:

20-25 wonton wrappers
1 tablespoon oil
1 zucchini, shredded
5-6 mushrooms, chopped in small pieces
7-8 ounces ricotta cheese
1 egg
1/3 cup parmesan cheese
1/8 teaspoon garlic powder
salt and pepper, to taste

Directions:

Heat oil over medium heat and saute zucchini and mushrooms for 5-6 minutes, or until soft and tender. Remove from heat and allow them to cool to close to room temperature. Once your veggies are cool, combine ricotta, egg, and parmesan in a bowl. Stir in veggies and season with garlic powder, salt, and pepper. Take a wonton skin in your hand and place one spoonful of the filling in the middle of the wrapper. Wet the edges of the wrapper and fold in half, pressing the edges to seal completely and pushing the air out of the middle. Place it on a cookie sheet that is lined with wax paper. Repeat with the rest of the wonton skins and filling. Mine made about 24 ravioli. When ready to eat, boil water in a large pot, once boiling, turn the heat down to a simmer and stir to create a whirlpool. Add about 6 ravioli to the pot and cook for about 3 minutes, or until they float to the top of the water. Remove from the water and continue to cook as many as you will eat that day in batches. Freeze the rest of the uncooked ravioli on the baking sheet, then transfer to a ziplock bag. To cook the frozen ravioli just follow the same process, but cook for about 5-6 minutes. Serve with pasta sauce and parmesan cheese.