Step 1

Melt the butter in a large skillet set over medium high heat. Add the mushrooms and cook until soft and caramelized, about 5 minutes. Add the thyme and season with salt and pepper. Add the balsamic vinegar and cook until the balsamic coats the mushrooms, about 3-4 minutes. Remove from the heat and let cool completely.

Step 2

In a medium bowl, stir together the ricotta, fontina, and parmesan. Season with salt and pepper. Fold in the mushrooms.

Step 3

Lay out about 6 wrappers. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Alternately you can create triangles with the square wrappers if desired. Be sure to keep the ravioli's covered as work work to prevent them from drying out.

Step 4

Make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Pour in the wine and chicken broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly.

Step 5

Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain.

Step 6

Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with parmesan and parsley. EAT!