Mushroom Ravioloi w/Sauce

Most night's I'll probably be making single servings, however my best friend is crashing at my place tonight before she heads off to the airport therefore today's dinner is two servings.

Making ravioli out of pot sticker skins is actually an idea I've had since watching Ikinari Ougon Densetsu (the Japanese reality show competition that this blog is loosely based off of). The celebrity, who was incidentally the reason why I watched the show in the first place, was using pot sticker skins to make things left and right and I kept wondering why she didn't make ravioli.

Mushroom ravioli sounded yummy (and mushrooms aren't very expensive) so that's how I decided what kind to make. But any stuffing that would regularly go into ravioli should work (at least in theory).

Tonight's dinner was made from these items:

• 1/4 can of cream of mushroom soup
• 32 pot sticker skins
• 6 oz brown mushrooms
• 1 handful spinach plus extra
• 4 oz cream cheese
• 1 egg
• Splash of milk (maybe an 1/8 cup or so)
• salt and pepper to taste*
• splash of oil/butter*

1) Remove stems from mushrooms and mince the tops

2) 

• Saute mushrooms in fat of choice (I used oil but butter would probably be delicious too). Salt and pepper to taste
• Blanche spinach in boiling water, then roughly chop spinach. Frozen spinach also works really well in place of fresh spinach. 

3) Combine cream cheese with sauteed mushrooms and blanched spinach. It's okay to dump the hot ingredients into the cream cheese; it serves to soften the cream cheese. Add more salt and pepper to taste

4) Layer sets of pot sticker wrappers on a board, crack an egg and whisk. The egg will be used to seal the ravioli

5) 

• Place a few ravioli in boiling water. Remove after 2~3 minutes.
• In a small skillet combine cream of mushroom soup with milk. Do not make too thin, want a saucy consistency. Add some salt and pepper to taste. Roughly chop some spinach and add to sauce

6) Plate the ravioli and ladle sauce on top. Serving suggestion; Red wine. 

7) Bon apetit!

Cost Breakdown:

• Pot sticker wrappers: $1.99/102= $0.02/wrapper
• $0.02 x 32= $0.64
• Cream cheese: $2.62/2= $1.31
• Brown mushrooms: $1.70/11 oz= $0.15/oz
• $0.15/oz x 6 oz= $0.90
• Campbell's Cream of Mushroom Soup**: $1.69
• $1.69 can x 1/4 can= $0.42
• Eggs: $2.79/12=$0.23/egg
• $0.23/egg x 1 egg= $0.23
• Milk: $2.39/8 cups***= $0.30/cup
• $0.30/cup x 1/8 cup= $0.04
• Spinach****: $1.80/0.4 lbs= $4.50/lb
• $4.50/lb x 0.1 lbs= $0.45

Total: $0.64+$1.31+$0.90+$0.42+$0.23+$0.04+$0.45= $3.99

Per Serving: $3.99/2= $2

*Not counted towards costs since I consider this an item every household will have regardless of budget

**Names of brands are only used for reference points. The owners of such brand names retain all right, title, and interest in and to their respective brands. No manufacturers or brand name owners have endorsed this blog or any recipe unless otherwise noted. 

***I bought 1/2 gallon. There are 16 cups of liquid in a gallon therefore there are 8 cups in a 1/2 gallon

**** I didn't actually measure the amount of spinach. Could be more or less but definitely not a large amount.