Ravioli time!

Raviolis:

won ton wrappers
8 oz spinach
4 oz mushrooms
4 oz feta
4 oz mozzarella
2 oz parmesan
2 cloves garlic
olive oil


Sautee the mushrooms in some olive oil. Add Italian
sausage at this point if you want meat. Once they are
nice and brown, add the spinach and the garlic and
cook only briefly, until the spinach is soft.

Let this cool a little and add to the crumbled cheese.
I might experiment with herbs next time, marjoram or
thyme maybe.

Hold a won ton wrapper in the palm of your hand. Add
about a teaspoon of filling to the center. Moisten
your finger (on the hand not holding the ravioli
naturally) with water and dampen all the area around
the filling, out to the edges. Not too wet, but
definitely damp. Gently place another won ton wrapper
on top. Press the two wrappers together, and squeeze
out any air inside. I spend some time pinching them
together, but

They are very sticky at this point so I toss them
liberally in a bowl with cornstarch before I stack
them on a plate or in a storage container.

Cooking them is tricky because they are delicate.
Bring water to a boil, drop them in, and reduce the
heat to a low simmer for 5 minutes.



Sauce:

1 cup chicken broth
2 cups tomato sauce (Trader Joe's ftw)
2 oz cream
1 tsp cornstarch

Reduce the chicken broth by half or more, add the
tomato sauce. Dissolve the cornstarch in cold water
and add to sauce for thickness. Simmer for 30 minutes,
add cream.