Tuesday, November 5, 2013
Mushroom, Spinach and Goat Cheese Raviolo
Tonight I was feeling a little creative so I opened the fridge and started pulling out ingredients I needed to use, this is what I came up with. I love using gyoza wrappers for a quick ravioli, it took me less than an hour to put these together, the filling possibilities are endless.
For the raviolo I used:
1 pkg gyoza wrappers (makes 24 raviolo)
1lb shitake mushrooms
1 bag baby spinach
1 3oz log of goat cheese (I used garlic and herb flavored)
1 cup shredded fontina cheese
1 tsp lemon zest
1 tablespoon of olive oil
2 tablespoons of butter
a splash of prosecco
salt and pepper to taste
Finely chopped the shitake mushrooms saute in the oil and butter mixture until all the liquid is evaporated and are slightly browned, season with salt and pepper and add the prosecco. Cook down again until all the liquid is evaporate, set aside and let cool. Now cook the spinach in the same method, squeeze dry and chop. Add the cooled mushrooms and spinach to a mixing bowl and add the rest of the ingredients, mix well. Add a 1/2 teaspoon the the mixture to the bottom half of the gyoza, wet the edges of the top half of the gyoza, press together to form the raviolo. When all are complete decide what kind of sauce you want, it can be as simple as a brown butter or a light alfredo sauce is what I used tonight. I also garnished it with a little bacon and parsley.
*this is a really impressive dinner to cook for friends with minimal effort, they can also be made ahead and frozen for a later use
**boil quickly about a minute or two is all you need so make sure the sauce is waiting for the raviolo
***like I said the filling possibilities are endless, let your imagination run wild and happy cooking!!!