Mushroom Cheese Raviolis

Mushroom Cheese Raviolis


  • 32 round gyoza wrappers (available in Asian markets and some grocery stores)
  • 5 ounces white button mushrooms
  • 1/2 ounce dried porcini mushrooms
  • 1 head garlic
  • 1 tbsp butter
  • olive oil
  • 1/2 cup very sharp cheddar cheese, shredded.


Roast the head of garlic: cut 1/2 inch off the top of the head. Rub all over with olive oil, and pour a little inside through the cut. Roast over a low grill or in a 350F oven for 1 hour, or until soft and caramelized. Remove cloves from paper, mash, and set aside. Soak dried porcini in 1/2 cup boiling water for 20 minutes, or until soft. Remove mushrooms, reserving liquid. Chop finely. Chop button mushrooms finely (a food processor on pulse works really well). Saute in the 1 tbsp butter until soft. Add the garlic and the porcini. Heat through. Add the porcini soaking liquid, being careful not to add the grit in the bottom. Simmer liquid until mixture is fairly dry. Let mixture cool. Adjust seasoning with salt and pepper. Stuff the ravioli: on one round gyoza wrapper, put approximately 1 measuring tsp mushroom mixture and 1/2 tsp cheddar cheese. (You don't want them stuffed thickly, but you want something there.) Wet the edges of the wrapper and top with another. Seal. Repeat until all wrappers or mixture is used, whichever comes first. Boil raviolis in boiling water 5 minutes. Drain and serve with a light sauce and lots of parmesan cheese. They are VERY rich. Tomato Sauce 1 small can tomato sauce (4 oz?) 1 tsp balsamic vinegar 1/2 tsp dried oregano 1/4 tsp salt 1/4 tsp pepper Mix together and simmer for 15 minutes. Serve over ravioli.

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