*****JAPANESE POTSTICKERS MUSHROOM RAVIOLI (13/56)

Tried this the evening of my day off,
it was a welcome end of the day, not
much green leafy vegetable/fruit here,
so I will have to add a salad, still need 2
more vegetable/fruits for the day, maybe
a few oranges would be a good complement to
this, cut through the saltiness.....good
idea.

RECIPE 13/56  GYOZA-STYLE MUSHROOM RAVIOLI (I made this full recipe on Feb 22, 2012, and it was delicious, I used some of the leftover thyme as a garnish......don't recommend eating it like that, texture of a stick....well good fiber at least, no need to add the parmesan on top, already salty enough.   I think this would be great accompanied by a salad of....you guessed it arugula, the green that was in the wheatberry brie dish and the green that is used in recipe 14's sandwich, which (love that alliteration) I will try on Friday......)

RAVIOLI
2 Tbsp canola oil
12 ounces fresh baby portobello mushrooms, chopped
3 shallots, finely chopped
2 tsp chopped fresh thyme leaves
1/2 tsp coarsely ground black pepper
1/4 tsp salt (no need)
1/3 cup sweet marsala wine (I used a cooking wine, I think the overly salted taste came from the cooking wine)
1 ounce Parmesan cheese, finely grated
1 Tbsp mascarpone cheese or cream cheese (next time I will pick the neufchatel, for the price and the amount you end out using, hard to tell the difference)
28 square wonton wrappers (these do dry out if you set them out early, but I really think it is overkill to cover with a moist towel to keep them from drying out, but you are welcome to do so, could be a good idea)
Additional Parmesan cheese shaved (optional)

SAUCE
1/2 cup sweet marsala wine
3 shallots, finely chopped
2/3 cup low-sodium vegetable broth (made from concentrate, no cans that way)
2 tsp all-purpose flour dissolved in 3/4 cup cold water (just as easily mix with broth)
2 Tbsp butter
1/4 tsp salt. (no)

DIRECTIONS
PREP TIME 1 HOUR   TOTAL TIME 1 HOUR  4 SERVINGS   400 CALORIES

1.  For ravioli, heat oil over medium-high heat 1-3 minutes or until shimmering.  Add mushrooms; cook 5 to 6 minutes or until softened and golden brown, stirring occasionally.  Add shallots, thyme, black pepper and salt.  Cook 1 minute or until shallots are tender, stirring constantly.  Add wine; simmer 3 to 4 minutes or until wine is evaporated.  I also continued to cook this until the mixture was almost dry.  I do not like the idea of straining out the liquids, which was the original direction, too tedious, messy and the kitchen was already piled up with dishes.   I would have had to climb my kitchen ladder to get it, just didn't seem worth it.  I also didn't see the difference between evaporating the liquid and straining it.

2.   Add mushroom mixture, parmesan cheese and mascarpone cheese to bowl and mix well, almost have to toss gently a little at a time to make sure the cheese and parmesan don't clump.

3.  Arrange 14 of the wonton wrappers over flat side of cutting board.   Place scant scoop of filling into center of each wonton.  Lightly brush edges of wontons with water.   Fold diagonally over filling to form triangle; lightly pinch edges to seal.  Repeat with remaining wonton wrappers and filling.

4  Spray skillet with canola oil.  Heat over medium heat 1 to 3 minutes or until shimmering.  Add half of the ravioli; cook 1 to 2 minutes per side or until browned.  Remove ravioli and repeat with remaining ravioli.  If you put on high it will cook too fast.

5.  For sauce, add wine and shallots to same skillet.   Cook 3 to 4 minutes or until wine is reduced by half.  Whisk in broth, flour mixture, butter and salt.  Reduce heat to medium-low.  Add ravioli to skillet, cook 5 to 7 minutes or until tender,  stirring occasionally to coat.   Serve ravioli and sauce with shaved parmesan cheese, if desired.

I have decided to store the leftovers already cooked, i.e. after step 5.   I will have 3 more meals of this and will store the sauce separately, should still be good that way.  I will let you know.

can make a day ahead and start at step 4 the next day.