We had some friends stay over a couple weekends ago, and decided to cook dinner together one night. We wanted to make something that we all could work on simultaneously and ultimately decided to make ravioli. We considered making the full pasta from scratch, but with everything else we wanted to do with our day, we decided to take a small shortcut. Did you know that you can make “ravioli” with wonton wrappers? I didn’t either until that weekend. Here’s what we did.
- Wonton wrappers (most large grocery stores have them, but you could also pick them up at your local Asian supermarket)
- Frozen spinach (thaw before using)
- 2 eggs (whole)
- 1 egg whisked
- Diced mushrooms
- Olive oil
- Any other filling ingredients you want
- 2 large cans of whole peeled tomatoes
- 3-5 cloves garlic, crushed
- 1 small package basil
- Half a large Spanish onion, diced
- Salt, to taste
- 1 tablespoon olive oil
What you do:
In a mixing bowl, combine ricotta, spinach, parmesan, and two eggs until smooth. Amounts are flexible, depending on your taste. We used about 12 ounces of ricotta and had quite a bit leftover, even after making 50 ravioli pieces.
In a skillet, heat the olive oil and cook the mushrooms until they’re browned and some of the water has been released. Add any seasonings desired or caramelize with some onion. Allow to cool in a prep bowl. You don’t want the fillings to be too warm because it can melt the ricotta – messy!
While the filling ingredients are cooling, begin the sauce. In a large saucepan, heat a tablespoon or so of olive oil. When the oil is just starting to smoke, add the garlic, onion, and basil. Cook for 2-3 minutes. Add the cans of peeled tomatoes and stir together. Let simmer for 20-30 minutes, stirring occasionally, until the tomatoes have reduced and the sauce has a fairly consistent texture. Season with salt and pepper to taste and keep on warm until ready to serve with the ravioli.
Set up an assembly station with wonton wrappers, the ricotta mixture, and whatever fillings you’d like. We used mushrooms and gouda! Put a small dollop of the desired filling on each wonton wrapper, close to one corner. Using the whisked egg, brush all four edges of the wonton wrapper and fold into a triangle. With a fork, press the edges of the wrapper down to prevent the fillings from coming out in the boiling water. Repeat for desired amount of ravioli.
In a large pot, bring salted water to a boil. When boiling, cook ravioli a few at a time so they don’t stick together. The pieces should be cooked within about 2-3 minutes. Serve immediately with the sauce and some grated parmesan!
I will eventually make ravioli from scratch, but I was actually really happy with this shortcut. Have you ever made ravioli with wonton wrappers like this? What did you think?
In my kitchen:
- Dansk dinnerware
- Stainless steel mixing bowls
- Basting brush
- Slotted metal spoon – perfect for lifting ravioli in and out of water