I made this ravi-bobi (as my niece calls it) a while back with re-hydrated and minced shiitake mushrooms, parsley, garlic and parm. I used wonton wrappers as the dough, and topped each serving with what I call "liquid gold" -- eco olive oil that I carried back from Spain -- grated parm, and cracked peppercorns. It's hearty and light at the same time.
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