Wild Mushroom Ravioli

Mushroom Filling, recipe follows

16 wonton wrappers

Salt

2 ounces olive oil

4 ounces mushrooms of your choice, sliced

1-ounce minced garlic

2 ounces Scotch whiskey

16 ounces chicken broth

2 ounces whole butter

4 ounces smoked salmon, cut into 1/2-inch by 1 1/2-inch pieces

2 teaspoons chopped fresh dill

4 tablespoons green onions, cut on the bias

2 teaspoons capers, drained

Mushroom Filling:

4 ounces whole butter

3 ounces shallots, peeled and minced

1 tablespoon minced garlic

2 ounces oyster mushrooms, minced

5 ounces portobello mushrooms, minced

8 ounces button mushrooms, minced

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh parsley leaves

3 ounces dry vermouth

2 ounces chicken demi-glace (or 4 ounces chicken broth, reduced by 1/2)

1 teaspoon porcini mushroom powder

2 tablespoons sliced green onions

2 ounces panko bread crumbs

3 tablespoons ricotta cheese

3 ounces your favorite cheese or any combination