Mushroom Ravioli

1 1/4 lbs of mushrooms (I just used the regular button mushrooms but you can use a mix of crimini or shitake)
1 Tb unsalted butter ( I used margarine)
1 Tb olive oil
1 large clove of garlic, minced
1/2 sweet onion (I just used onion powder)
1Tb + 2 tsp water
1 tsp balsamic vinegar
2 T half and half (I used 1 T whole and 1 T 1%)
1/2 cup italian blend cheese ( I used mozzarella and some parmesan)
salt and pepper to taste
1 egg mixed with 1 T water ( just plain water works too)
30- 40 wonton wrappers, 2-3" size or you can buy the big sheets and cut them down ( I buy them at target or winegars, they are more expensive at Walmart)
In a skillet heat oil and butter over medium heat. Add garlic and onion. Add mushrooms and cook for 8 to 10 minutes until mushrooms are cooked and release their juices. Add balsamic vinegar and water and cook until liquid is evaporated. Stir in half and half and cheese. Season with salt and pepper. Cook until cheese melts then remove from heat. Fill wonton wrappers with about a teaspoon of mushroom filling then use egg wash on the edge of one half of the wrapper and fold the other side over to meet the egg wash and press or use a fork to seal. Then you can either boil or steam them but I prefer to steam them because when I boil them they always end up sticking together in a big ball (maybe next time I'll have to try putting oil in the water to see if that helps). To steam them I just bring about an inch of water to a boil in a pot and put the ravioli in a steamer basket sprayed with Pam. Make sure that they don't overlap too much or they will stick together. Then I just steam them with the lid on for about 5 minutes or until they are done. Serve with pasta sauce and cheese. I got this recipe out of the paper and thought it sounded good. I didn't tell my kids what was in these and they LOVED them.