Ravioli ideas?!
Ravioli ideas?
I want to make ravioli for dinner tonight...spinach/ mushroom/cheese.....but i dont want to make pasta dough to make the ravioli...could I make the raviolis using wonton wrapper? if not are there any other suggestions?
Also could any one post the recipe is any Thank you!
Answers: I've seen this before on the Food Network.
Here's a recipe:
Wonton Skin Raviolis c.1997, M.S. Milliken & S. Feniger, all rights reserved
50 wonton wrappers (about 1 1/2 packages)
1 egg, beaten with 1 teaspoon of water
1 cup ravioli filling (grown-up version can be prepared in advance)
Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days.
When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese. Wonton wrappers work. You might try a healthfood store to see if they have sheets of pasta that are rolled out for making lasagna in their fresh pasta section. Your combination sounds good, if you keep in mind that the spinach will need to be wilted, mushrooms sauteed, & use a lot of fresh parmesan in ricotta with fresh ground pepper. For a sauce, you could use olive oil & lightly saute some sweet onion or shallots, a dice of fresh seeded tomato, and torn fresh basil.