Gyoza skin de Ravioli

This is something you can do with your leftovers.  I came up with this dish two days after I had "Pumpkin soup".  I also had some cream of spinach leftover that was frozen.  Then suddenly I hada an idea to make Ravioli with Gyoza skin with those two.

Gyoza is northern Chinese dumpling that Japanese eat regularly at home.  Since this is one of the most popular Japanese home food, I keep the frozen dumpling skin in my freeze all the time.  You can buy them at most of super market in Hong Kong.

Anyhow, I came up with instant home made Ravioli stuffed with cream of spinach with pumpkin sauce.  The soup had to be thickened for the sauce.  Overall, it became an excellent starter with no effort.

「餃子の皮のラビオリ、カボチャソース」これはカボチャのスープの残りを煮詰めてソースにした簡単ラビオリ。ラビオリの中身も前に冷凍していた「ほうれん草とクリーム」。作り方は簡単で、餃子の皮の一方に中身を置き、もう一枚を被せて水でとめる。ラビオリ風に一方で絞ろうと思ったのだが、ほうれん草に水気があったのでやめておいた。

皮に火が通るまで１〜２分ほど茹でて、バターをまぶす。ほうれん草とカボチャのソースの相性が抜群だった。確かに「餃子の皮」を感じるのだけど、ツルツルしてこれはこれでいいんじゃない？！と納得してみる。こんなに簡単なのに、とても凝った料理を作ったようなお得感が嬉しい。