1. In a dutch oven over medium heat add the butter, shallots, mushrooms 1/4 tsp salt and 1/4 tsp pepper. Cook for 6 to 7 minutes stirring occasionally. Add the garlic powder and cook 1 more minute.

2. Put the mushroom mixture in a blender or food processor and add the Parmesan cheese. Puree mixture until smooth.

3. Cut the egg roll wrappers in half and place 1 TBSP of the mushroom mixture on eavh piece. Brush a little water around the edges of the wrapper. Fold to encase mixture and press to seal, make sure the wrapper is sealed tight and the mushroom mixture can't come out. Repeat until all the mixture and wrappers are gone.

4. In a large pot boil water with 1 tsp salt. Reduce heat to medium and place half the raviolis in the water.

5. Cook raviolis about 3 to 4 minutes, remove with a slotted spoon and add the remaining raviolis.

6. In a small sauce pan over medium heat add the heavy cream with salt and pepper to taste. Stir occasionally until cream is heated through.

7. Serve raviolis topped with the cream sauce.