I'm using won-ton wraps to make ravioli?!
1!. Can I assemble the ravioli this afternoon and refrigerate it to cook before dinner!? Or do I have to boil immediate after assembly!?
2!. Anybody have any good recipes for the filling only to make mushroom ravioli with won-ton wrappers!? I already have the sauce, just need the filling!. I have ricotta, cremini mushrooms, parm, etc!.Www@FoodAQ@Com
2!. Anybody have any good recipes for the filling only to make mushroom ravioli with won-ton wrappers!? I already have the sauce, just need the filling!. I have ricotta, cremini mushrooms, parm, etc!.Www@FoodAQ@Com
Answers:
1!. Yes!. When you make the ravioli, lay them on a tray in a single layer on a clean dish or tea towel that has been floured to keep them from sticking!. If you have more ravioli, lay another towel on top, flour it and put the ravioli on it!. lightly flour the top ravioli and cover with another towel before refrigerating!.
Before you boil them, make sure you shake off the excess flour or the ravioli will make their own pasty gravy!
2!. Grind or chop the mushrooms up fine and saute with minced shallots and any fresh herbs you like (I prefer thyme and chervil), a little butter, a dash of white wine, salt and pepper to taste!. Cook them until most of the liquid is gone!. If your filling is too wet, your ravioli will fall apart!.
Turn off the heat and add the grated parmesan!. If you add the cheese while the flame is still on, the cheese will melt and break (meaning the oils in the cheese will separate and not reincorporate)!.
Chill the filling and if it looks like it won't hold together when pressed into a ball or patty, add a beaten egg or egg white!. You need it to hold together so it won't fall out of the ravioli if and when you cut it!.
Fill your won ton skins with the chilled filling and you're ready to go!.Www@FoodAQ@Com
Before you boil them, make sure you shake off the excess flour or the ravioli will make their own pasty gravy!
2!. Grind or chop the mushrooms up fine and saute with minced shallots and any fresh herbs you like (I prefer thyme and chervil), a little butter, a dash of white wine, salt and pepper to taste!. Cook them until most of the liquid is gone!. If your filling is too wet, your ravioli will fall apart!.
Turn off the heat and add the grated parmesan!. If you add the cheese while the flame is still on, the cheese will melt and break (meaning the oils in the cheese will separate and not reincorporate)!.
Chill the filling and if it looks like it won't hold together when pressed into a ball or patty, add a beaten egg or egg white!. You need it to hold together so it won't fall out of the ravioli if and when you cut it!.
Fill your won ton skins with the chilled filling and you're ready to go!.Www@FoodAQ@Com
Yes, you can definitely use won ton wrappers to make ravioli!. Your recipe sounds delicious!. Here is an idea, just substitute your creminis for the shitakes!.
For the Ravioli: 1/2 cup shiitake mushrooms, chopped
2 tablespoons unsalted butter
1/4 teaspoon nutmeg
3/4 cup ricotta
1/3 cup grated Parmesan cheese
1 tablespoon chives, chopped
a sauté pan, heat the butter to bubbling!. Add the mushrooms and nutmeg and sauté 4–5 minutes until the mushrooms are soft!. When the mushrooms are cool, mix with the ricotta, Parmesan, chives, salt and pepper!. This can be prepared and refrigerated up to 2 days before using!.
The ravioli can be filled and refrigerated up to 1 day before cooking to serve!. (Make sure and cover well!.)Www@FoodAQ@Com
For the Ravioli: 1/2 cup shiitake mushrooms, chopped
2 tablespoons unsalted butter
1/4 teaspoon nutmeg
3/4 cup ricotta
1/3 cup grated Parmesan cheese
1 tablespoon chives, chopped
a sauté pan, heat the butter to bubbling!. Add the mushrooms and nutmeg and sauté 4–5 minutes until the mushrooms are soft!. When the mushrooms are cool, mix with the ricotta, Parmesan, chives, salt and pepper!. This can be prepared and refrigerated up to 2 days before using!.
The ravioli can be filled and refrigerated up to 1 day before cooking to serve!. (Make sure and cover well!.)Www@FoodAQ@Com
I use wonton and or spring roll wrappers to make a quick ravioli and they come out nice and yes, you can make them now and cook them 5 hours from now!.
Take your ricotta and season it with S&P, parm cheese, one egg and cooked chopped cremini mushrooms!.
Mix that up and make sure the filling is completely cooled before you do the ravioli thing!.
Have a small bowl of water, you will need that as your "glue" to seal the raviolis!.
Www@FoodAQ@Com
Take your ricotta and season it with S&P, parm cheese, one egg and cooked chopped cremini mushrooms!.
Mix that up and make sure the filling is completely cooled before you do the ravioli thing!.
Have a small bowl of water, you will need that as your "glue" to seal the raviolis!.
Www@FoodAQ@Com
1) Yes, you can assemble now and boil later!. I would put them in the freezer, if I were you!. When I did it, I put them on wax or parchment paper!.
2) Chop then sautee your mushrooms in some oil!. Sautee/brown them for about 5 mins to get good color/flavor!. Add salt after about 4 mins of sauteeing!.
Add your ricotta and 1/2 package softened cream cheese to the mushrooms!.
Add in 1 clove chopped garlic, 2 T chopped parsley, 3 T shredded parmesan!.
I dont like to add egg to my ravioli filling!. I find it unnescessary!.
Use water and a fork to seal your edges!.
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When I did it, I did not like the texture of the won-ton wrappers at all!. But, I wish you luck and hope you like it!
Www@FoodAQ@Com
2) Chop then sautee your mushrooms in some oil!. Sautee/brown them for about 5 mins to get good color/flavor!. Add salt after about 4 mins of sauteeing!.
Add your ricotta and 1/2 package softened cream cheese to the mushrooms!.
Add in 1 clove chopped garlic, 2 T chopped parsley, 3 T shredded parmesan!.
I dont like to add egg to my ravioli filling!. I find it unnescessary!.
Use water and a fork to seal your edges!.
______________________
When I did it, I did not like the texture of the won-ton wrappers at all!. But, I wish you luck and hope you like it!
Www@FoodAQ@Com
You can let them rest in the fridge before boiling!.
Here's a shroom ravioli recipe-
http://find!.myrecipes!.com/recipes/recipe!.!.!.
One with ricotta-
http://www!.grouprecipes!.com/32004/mushro!.!.!.
In a tomato sauce-
http://www!.tasteofhome!.com/Recipes/Wild-!.!.!.Www@FoodAQ@Com
Here's a shroom ravioli recipe-
http://find!.myrecipes!.com/recipes/recipe!.!.!.
One with ricotta-
http://www!.grouprecipes!.com/32004/mushro!.!.!.
In a tomato sauce-
http://www!.tasteofhome!.com/Recipes/Wild-!.!.!.Www@FoodAQ@Com
You sem to be already done
SO
You're just bragging here
I don't know if won ton's would stand up with boiling water !?!? I always used them for lasagna or deep fry
But what do you have to looseWww@FoodAQ@Com
SO
You're just bragging here
I don't know if won ton's would stand up with boiling water !?!? I always used them for lasagna or deep fry
But what do you have to looseWww@FoodAQ@Com
1!. Yes
2!.Your ingrediants plus some pork or sausage mixed in food processorWww@FoodAQ@Com
2!.Your ingrediants plus some pork or sausage mixed in food processorWww@FoodAQ@Com