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SERVES:
makes 3 dozen

INGREDIENTS:

2 packages Chinese style potsticker wraps

olive oil for sauteing veggies
8-10 ounces sliced mushooms
8-10 ounces fresh spinach
1/2 cup finely diced onion
1 large clove garlic, minced
4 Tbs dried breadcrumbs
1 cup ricotta cheese
salt and pepper to taste

jarred or homemade marinara sauce
grated parmesan cheese

PROCEDURE:

Saute 1/2 cup finely diced onion, in a little olive oil, to soften.

At that point, add the sliced mushrooms and cook those for a few minutes to soften up a bit.....then add 1 large minced clove of garlic and add the spinach a little bit at a time and cook that until it is nicely wilted down and most of the moisture is cooked out of the spinach and the mushrooms.

You can cook that on high heat once you've added the spinach and, at this point, add it to the bowl of a food processor with 4 Tbs dried breadcrumbs....puree that for a moment.....and then transfer it to a large mixing bowl to cool down.

Season that with salt and pepper to taste and then, once it has cooled down, fold in 1 cup of ricotta cheese.

Next, working with 4 wrappers at a time, put a dollop of the spinach mixture in the center of each one and then use your finger to put a little water around the outside edge and then place another wrapper on top and tightly seal each one as you go.

Once all of the ravioli are stuffed, cook them in a large pot of boiling salted water, in batches, for 4-5 minutes.....and then serve them with marinara sauce and grated parmesan cheese!

HINTS:

Make the filling ahead of time and keep in the fridge...then fill the wraps right before you want to cook the ravioli.

You could use round (or even square)Chinese style wonton wrappers, instead of the potsticker wraps.

Cut this recipe in half if you want to use only one package of wraps.

Toss the cooked ravioli with a little olive oil to keep from sticking together if you're cooking them in batches and aren't serving them immediately after they come out of the water.