Fried Ricotta and Mushroom Ravioli (with Nanka Seimen Gyoza Skins)

Ingredients:

• 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

Directions:

1. 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.
2. In a medium bowl, stir together the ricotta, fontina, and parmesan – season with salt and pepper. Fold in the mushrooms.
3. 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:

1. Make the butter sauce. In a large skillet, brown the butter over medium heat, stir 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.
2. 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 ravioli in oil.
3. Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with parmesan and parsley.