Fried Ricotta and Mushroom Ravioli (With Nanka Seimen Gyoza Skins)
Food Blogger at https://samanthasommelier.blog/
“I got creative with this simple looking dish using Japanese Gyoza wrappers. I made a Fried Ricotta & Mushroom Ravioli topped with a decadent Rosemary Infused Butter Sauce! I paired this with Villa Lanata Gavi La Doris, an Italian wine from Piedmont.”
– Samantha Sommelier
“I created my blog to share my journey whether it’s my food and wine pairings, the wine I’m enjoying on a lazy Monday night after work, or my wine tasting event business. I crave delicious food, extraordinary wine, and people who encourage me to share my passion.”
- 10 oz. package Nanka Seimen Gyoza Skins
- 2 tablespoons butter
- 16 ounces cremini mushrooms chopped
- 1 tablespoon chopped fresh thyme
- 2 tablespoons balsamic vinegar
- 1 cup whole milk ricotta cheese
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan cheese
- kosher salt + pepper
Rosemary Butter Sauce
- 8 tablespoon salted butter
- 3 cloves garlic minced
- 1 tablespoon chopped fresh rosemary
- 1/2 cup white wine or chicken broth
- 2 cups chicken broth
- chopped parsley for serving
- Melt the butter in a large skillet set over medium high heat. Add the mushrooms and cook until soft and caramelized, about 5 minutes. Add the thyme and season with salt and pepper. Add the balsamic vinegar and cook until the balsamic coats the mushrooms, about 3-4 minutes. Remove from the heat and let cool completely.
- In a medium bowl, stir together the ricotta, fontina, and parmesan. Season with salt and pepper. Fold in the mushrooms.
- Lay out Nanka Seimen Gyoza Skins. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Alternately you can create triangles with the square wrappers if desired. Be sure to keep the ravioli’s covered to prevent them from drying out.
Rosemary Butter Sauce
- Make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Pour in the wine and chicken broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly.
- Meanwhile, get ready to fry the ravioli. Put enough olive oil into a large frying pan to reach the depth of 2 inches. Heat the oil on medium heat until a deep fry thermometer reaches 325 degrees F. In batches, dip the ravioli in.
- Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with parmesan and parsley.