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Mushroom Cheese Raviolis

32 round gyoza wrappers (available in Asian markets and some grocery stores)

5 oz white button mushrooms
1/2 oz 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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