Parsnip Parmesan Ravioli with Mushroom Ragoût

INGREDIENTS

• 2 tablespoons olive oil
• 1 1/2 teaspoons chopped fresh sage leaves
• 1 teaspoon chopped fresh sage leaves
• 2 garlic cloves, minced
• 3/4 pound white mushrooms, sliced thin
• 30 won ton wrappers*, thawed if frozen
• 2 tablespoons unsalted butter
• 2 pounds parsnips, peeled and cut into 1-inch pieces
• a 28- to 32-ounce can whole tomatoes, drained, reserving juice, and chopped coarse
• 1 pound Portobello mushrooms, caps (halved if large) and stems sliced thin
• 1/2 cup freshly grated Parmesan (about 2 ounces)
• 1 medium onion, sliced thin