Herbed Elk Ravioli with Warm Portobello Tapenade

Name: Herbed Elk Ravioli with Warm Portobello Tapenade
Ingredients: FOR THE RAVIOLI:; ¾ pounds Ground Elk; 1 whole Egg White; 2 Tablespoons Panko Crumbs; ¼ cups Fresh Sage, Chopped; 2 Tablespoons Fennel Seeds; 2 Tablespoons Fresh Thyme; 1 teaspoon Garlic Powder; 1 teaspoon Fresh Ground Black Pepper; ½ teaspoons Salt; 32 whole 3 Inch Wonton Wrappers; 6 cups Water; 3 teaspoons Chicken Bouillon; _____; FOR THE TAPENADE:; 2 teaspoons Olive Oil; ½ whole Red Onion, Chopped; 1 clove Garlic, Pressed And Minced; 8 ounces, weight Baby Portobello Mushrooms; ½ cups Dry White Wine; 1 teaspoon Fresh Thyme; 1 teaspoon Fennel Seeds; 1 teaspoon Fresh Sage, Chopped; 16 whole Kalamata Olives, Pitted; 2 Tablespoons Lemon Juice; 3 Tablespoons Capers