Mushroom Ravioli in Fresh Tomato Cream Sauce

Ravioli:
In large skillet, melt butter over medium-high heat. Sauté mushrooms, garlic, tarragon, 1/4 tsp (1 mL) of each salt and pepper, stirring, for 10 min or until mushrooms are browned. Pour in vinegar; cook, scraping up brown bits stuck to pan, until evaporated. Sprinkle with flour; cook, stirring, for 30 sec. Gradually stir in milk; cook, stirring, for 3 min or until very thick. Remove from heat; stir in 2 tbsp (30 mL) of the Canadian Parmesan. Let cool slightly.

Cream Sauce:
In deep saucepan, bring whipping cream to boil over medium-high heat. Reduce heat; simmer, stirring often, for about 10 min or until reduced by half and thickened. Stir in tomatoes, chives, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper. Simmer for 3 min or until tomatoes are slightly softened. Keep warm.

Meanwhile, working in batches, place wonton wrappers on work surface; place a scant tablespoon (15 mL) of mushroom filling in centre of each. Brush water around edges of wrapper; top with a second wrapper. Press together, pressing out air and sealing edges. Place on damp towel-lined baking sheet.

In large pot of boiling salted water, cook ravioli, in 3 or 4 batches, for about 4 min or until tender but firm. Remove with a slotted spoon; transfer to heated serving bowls. Keep warm while cooking remaining ravioli. Spoon sauce over ravioli; sprinkle with remaining Canadian Parmesan.

Cooking Tip:
To make ahead, freeze ravioli in a single layer on parchment-lined baking sheet. When frozen, transfer to resealable freezer bag or airtight container; freeze for up to 2 months. Cook from frozen, increasing time to about 10 min.