Mushroom Ravioli with Turkey Gravy

Place mushrooms in the bowl of a food processor; pulse until minced.

Heat canola oil in a skillet over medium heat. Saute mushrooms, onion, and garlic in the hot oil for 5 minutes. Season with salt and pepper; add parsley, sage, and rosemary. Continue to cook until vegetables are softened, 3 to 5 minutes. Add wine, scraping down the bottom of the skillet with a wooden spoon to deglaze. Cook 1 to 2 minutes more; transfer mixture to a bowl to cool.

Process sourdough bread in the bowl of a food processor until fine bread crumbs are achieved. Add to the mushroom mixture with more salt and pepper. Stir egg into the mixture.

To fill the wonton wrappers: Lay one wrapper down and add 1 to 2 teaspoons of filling in the middle. Use your fingertips and some water to wet all the edges of the wrapper and lay another wrapper on top to seal the ravioli. Use your fingers to crimp and close all the edges. Repeat 14 more times or until you run out of filling.

Bring a large pot of water to a boil. Add ravioli and continue to boil until heated through, 4 to 5 minutes. Drain and put into bowls for serving.

While ravioli cooks, reheat turkey gravy in a microwave-safe bowl in a microwave in 30-second intervals. Pour over ravioli in each serving bowl.