RECIPE: Wonton Ravioli

19 years ago

*Use wonton wrappers for quick raviolis.

Fill wrappers with desired filling; seal edges with egg yolk and water mixture; drop in boiling salted water; cook for 3-5 minutes until tender (when wontons rise to the top). Serve with favourite sauce.

CHEESE FILLING:

1 cup Ricotta cheese

3 Tbsp minced parsley

2 Tbsp grated Parmesan cheese

1 egg white

Â¼ tsp salt

MEAT FILLING:

Â½ lb ground beef

1/3 cup mined onion

1 garlic clove

1 egg

Â¼ cup minced parsley

2 Tbsp grated Parmesan cheese

Â½ tsp salt

Cook beef, onion and garlic until meat is browned; remove from heat; spoon off juices. Stir in remaining ingredients.

SPINACH FILLING:

1 (10-oz) package frozen chopped spinach

1/3 cup grated Parmesan cheese

2 egg yolks

1 Tbsp butter, softened

Â¼ tsp salt

1/8 tsp pepper

1/8 tsp nutmeg

Thaw spinach and squeeze to remove liquid. Stir in remaining ingredients. You can also add some mozzarella or white Cheddar cheese, and some garlic powder (omit the nutmeg).

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Comment (1)

gardenlad
19 years ago
Been doing this for years, Khandi, and it's a great technique.

I usually use either a corrugated or fluted cookie cutter to shape the ravioli, though. This assures a good seal. What I do is brush the first wrapper with egg wash; put filling in the middle, and cover with a second wrapper, pressing the non-filled portions to seal. Then press the cookie cutter through both layers.

In addition to boiling, these can be fried or baked, depending on the filling and your taste preferences. I've a great mushroom version, for instance, that works better baked.

Also, when sandwiching filling between two wrappers you want to watch the air that gets trapped. Too much of it and the ravioli can explode.

Another wonderful use of won ton wrappers is to fit them into muffin tins, fluting to fit nicely. Bake at 350 for about 6 minutes until they are crisp and slightly colored.

These pastry shells can then be used with your choice of savory or sweet fillings.
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