Mushroom Ravioli Ravioli

20240501 #breakfastdiary 1048, 18°C/mostly cloudy, 28 min/workout(W) Labor Day. Luckily I had some free time in the morning, and there were leftover dumpling wrappers from making sujebi yesterday, so I made Italian-style dumplings, #mushroomravioli Having the dumpling wrappers on hand saved me the trouble of making dough, but there are a lot of steps, so it's a breakfast that takes a fair amount of time. Finely chop 5 shiitake mushrooms and sauté with olive oil and a pinch of salt in a heated pan. Finely chop the sautéed mushrooms along with the leaves from 4-5 cilantro sprigs, and mix in 1 heaping [spoon] of ricotta cheese, 1/4 [part] minced garlic, a pinch of salt, and a dash of pepper. The filling is done. Spread egg yolk on a dumpling wrapper, add the filling, and cover with another wrapper. (With 2 wrappers, the texture feels a bit thick, so if you prefer a thinner skin, just add the filling to one wrapper and fold it in half.) Pour water into a pot, and while it comes to a boil, trim the edges with scissors. Add the ravioli to the boiling water, and once they float up, scoop them out onto a plate and drizzle with olive oil so they don't stick together. Add a chunk of ricotta cheese to store-bought tomato sauce for +10 creaminess Spread the tomato sauce on a plate, add the ravioli, and top with torn cilantro.