Boil or microwave the potato and mash with a fork.
Put the spinach on a plate and cover with plastic wrap, put the sausage in a cup of hot water, and cook both items together in a microwave for 1 minute. Roughly chop the spinach and sausage.
Arrange the gyoza skins on your working surface and place the fillings on each one. Sprinkle on salt and pepper and drizzle on olive oil.
Moisten the outer edge of the gyoza skins, and seal well, making sure there are no gaps. This will seal in the meat juices.
Add 1 tbsp olive oil to a pot of boiling water. Boil the pasta for 30 seconds to 1 minute, or until they float to the surface, then remove immediately.
You can use any sauce that you think will go with the pasta. See this recipe for fresh pasta and various sauces. (Recipe ID: 2140040)
Story Behind this Recipe
When I made this style of pasta with familiar ingredients, it was so surprisingly tasty. Since the shape worked out, I decided to prep the ingredients so I could make it using gyoza skins.
You can use whatever ingredients you can find in your fridge. Mixing it with cheese makes it even more delicious. Make sure you seal the ravioli well. The sealed-in meat juices will melt in your mouth. They get soggy easily, so boil them right before serving, and remove them from the water as soon as they float to the top.