Recipe: Delicious Mezzaluna Ravioli made with Gyoza Skins

Mezzaluna Ravioli made with Gyoza Skins. Great recipe for Mezzaluna Ravioli made with Gyoza Skins. When I made this style of pasta with familiar ingredients, it was so surprisingly tasty. Since the shape worked out, I decided to prep the ingredients so I could make it using gyoza skins.

You can use whatever ingredients you can find in your fridge. Mixing it with cheese makes it even more. "Gyoza" è il nome giapponese dei ravioli a mezzaluna che vengono serviti come antipasto o contorno dei ristoranti di cucina asiatica. Questa ricetta spiega come prepararli con un delizioso ripieno vegetariano a base di funghi. You can cook Mezzaluna Ravioli made with Gyoza Skins using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mezzaluna Ravioli made with Gyoza Skins

1. Prepare 8 of Circular pasta (gyoza skins).
2. You need 1 of Ricotta Cheese.
3. It's 1 of Potato.
4. You need 1 bunch of Spinach.
5. Prepare 1 of Wiener sausage.
6. It's 1 tbsp of Olive oil.
7. Prepare 1 of White Sauce.

Questi irresistibili ravioli vanno serviti con un po' di salsa di soia. Use your fingers to seal the gyoza skins together. Making the spinach and ricotta ravioli is easier. Just dip the gyoza in the water, place a tablespoon of the spinach and ricotta filling in the center, spread egg white around the edges, top with a second gyoza skin and use your fingers to seal the gyoza skins together.

Mezzaluna Ravioli made with Gyoza Skins instructions

1. Boil or microwave the potato and mash with a fork..
2. Put the spinach on a plate and cover with plastic wrap, put the sausage in a cup of hot water, and cook both items together in a microwave for 1 minute. Roughly chop the spinach and sausage..
3. Arrange the gyoza skins on your working surface and place the fillings on each one. Sprinkle on salt and pepper and drizzle on olive oil..
4. Moisten the outer edge of the gyoza skins, and seal well, making sure there are no gaps. This will seal in the meat juices..
5. Add 1 tbsp olive oil to a pot of boiling water. Boil the pasta for 30 seconds to 1 minute, or until they float to the surface, then remove immediately..
6. You can use any sauce that you think will go with the pasta. See this recipe for fresh pasta and various sauces..

For the gyoza skins, sift the flour into a large bowl and mix in the salt. Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. Butter - I used a European style butter, as it has a higher fat content that American butter and creates a more luxiourious butter sauce. Sage - The ultimate Fall and Winter herb that is simply satisfying. Make sure to wash and completely pat dry the sage leaves.