I came up with this recipe the other night when I had leftover gravy (recipe below). Another way to use it is over rice as hawaiian haystacks. Top with pineapple and any thing else.
Here's how to make the mushroom ravioli's.
Gravy (see recipe below or listed under "Gravy" label)
Veggie mozzerella cheese
1 package Azumaya spring roll wrappers
Saute diced mushrooms in a little olive oil until they soften and give up their juices. Add a little gravy and a little shredded veggie mozzerella cheese. Fill the square Azumaya spring roll wrappers. Wet the edges with water and press another square on top. Don't overfill. Boil in water for a few minutes till they float. Serve with a little more gravy on top.