Wonton Ravioli Food

WONTON RAVIOLI

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Stir in oregano and basil. , Preheat oven to 350°. Place 8 wonton wrappers on a greased baking sheet; top each with 1 tablespoon meat mixture and 1 tablespoon mozzarella cheese. Moisten edges with water; top with another wonton wrapper. Press edges with a fork to seal. Repeat with remaining wrappers, meat mixture and cheese. , Brush wontons with butter. Sprinkle with Parmesan cheese if desired. Bake until golden brown, 10-12 minutes. Serve with spaghetti sauce.

SHORTCUT 'HOMEMADE' RAVIOLI

Steps:

• Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside.
• Whisk together the egg with a tablespoon of water in a separate small bowl and set aside.
• Bring a large pot of salted water to a boil.
• Lay out a few wonton wrappers at a time. Place 1/2 teaspoon of the filling into the center of each one. Then, working one piece at a time, dab your finger in the egg wash mixture and run it along the edge of a wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.
• Drop a few ravioli at a time into the boiling water (you will cook them in batches to allow for plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.
• Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli, then spoon over some small dots of pesto. Garnish with the fresh basil leaves and serve.

FROZEN RAVIOLI WONTON SOUP

Steps:

• In a medium pot, heat the olive oil over medium heat, add the garlic and ginger and cook for 1 minute. Add the chicken broth and soy sauce and bring to a boil. Add the ravioli and simmer for 5 minutes. Stir in the spinach and cook for another minute to wilt. Ladle into bowls, top with scallions and serve immediately.

WONTON WALNUT RAVIOLI

Steps:

• Place squash on a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Cool slightly., Place cream and squash in a food processor; cover and process until pureed. Spoon 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with egg; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling., In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm., Meanwhile, place butter and marinara sauce in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts. Serve with ravioli; sprinkle with sage.

HOMEMADE CHEESE RAVIOLI MADE WITH WON TON WRAPPERS

Steps:

• In a large mixing bowl put the first 5 ingredients and stir until well combined.
• Put around 1 heaping Tablespoon of the filling on a won ton wrapper.
• Wet the edges of the won ton wrapper with either water or beaten egg.
• Top with another won ton and seal the edges tightly together.
• I place the filled won tons on a plate, separating each layer with plastic wrap.
• Finish putting together the raviolies. You can either cook them immediately or put them in the fridge until later on in the day. Make sure that they are well covered so that they don't dry out in the fridge.
• When it is time to cook the raviolies, fill a dutch oven 2/3 full with water. Add 1-2 teaspoons salt and bring to a boil. Add around 10-12 won tons and let the water come to a boil again. Cook 3 minutes only or the raviolies will get too soft and the filling might start to leak out.
• Lift the cooked raviolies from the boiling water and add another batch.
• Keep cooking until you have cooked the desired amount of won tons. Serve at once with desired sauce.

WONTON RAVIOLI WITH APPLE CIDER GLAZE

Steps:

• For the apple cider glaze:
• Put the apple cider in a large saute pan over high heat. Once apple cider has reduced by 1/2 and has achieved thick syrup consistency, add the black pepper, stir, and set aside.
• For the wonton ravioli:
• In a tall-rimmed saute pan bring heavily salted water to a boil. Reduce the heat slightly to a gentle boil.
• For the wonton filling:
• Put the ground turkey, ground pork, Asiago cheese, minced shallot, minced garlic, sage, and black pepper, in a large bowl and mix well to incorporate.
• To assemble the wonton ravioli:
• Put a wonton wrapper on a clean dry working surface and brush the entire wrapper with egg wash. Keep the remaining wonton wrappers covered while working to prevent them from drying out.
• Put 1 tablespoon meat mixture in the center of 30 wonton wrapper. To cover, gently stretch another wonton over top, connecting the edges of the wrappers, press to secure. Gently lift, cup hands over filling to release any air inside, pinch around the rim to secure and put on a dry tray. Repeat with remaining wontons.
• To cook the wontons:
• Gently put 5 wontons in the boiling water, turn over half way though cooking and remove once the meat is cooked and no longer pink, approximately 5 minutes.
• To serve the wonton ravioli:
• Put the wonton ravioli in a large bowl, drizzle with the apple cider glaze, put on a serving dish and garnish with chopped fresh chives. Serve with Carrot and Fennel Salad with White Wine Dressing, recipe follows.

CHICKEN AND SPINACH RAVIOLI

Steps:

• Heat the olive oil in a medium skillet over medium heat. Add the spinach and cook, stirring frequently, until the spinach has wilted, about 2 to 3 minutes. Remove the spinach and let cool for several minutes. Once cool enough to handle, roughly chop it. Then, set aside.
• Fill a large pot with water and bring to a boil. Salt the water to taste.
• Combine the diced chicken, ricotta, Parmesan and 1 egg in a medium bowl. Add the salt and pepper to taste. Stir in the chopped spinach until it's thoroughly combined.
• Lay the wonton wrappers on a dry, flat surface. Spoon 1 to 2 teaspoons (5 to 10 g) of the filling onto the center of each wrapper. Using a pastry brush, brush the other beaten egg onto the exposed surface of the wonton wrapper, around the filling. Use the egg sparingly-one egg is MORE than enough for the job.
• Lay another wrapper on top of the exposed filling. Starting at the center, gently press the top wrapper around the base of the filling, smoothing out to the edges of the wrapper. Be sure to eliminate any air bubbles. Repeat until all filling or wrappers have been used.
• Drop four or five ravioli at a time into the salted boiling water. Cook for 3 to 4 minutes before removing with a slotted spoon.
• Serve with your favorite pasta sauce or olive oil and Parmesan cheese.

PUMPKIN WONTON RAVIOLI W. SAGE BUTTER CREAM

Steps:

• Combine pumpkin, egg, salt & pepper.
• Hold a wonton wrapper in the palm of your hand, with the other hand dip a finger into water and wet the outside edge of the perimeter of the wonton wrapper.
• Spoon about 1-1.5 teaspoonful of pumpkin mixture into the center and fold wonton over.pressing wet edges together to seal(you can make triangles or rectangles).
• When all ravioli are filled, drop them into simmering water for approximately 3 minutes.
• Drain ravioli.
• Melt butter in pan with olive oil.
• Add half & half, sage and salt & pepper.
• Add ravioli to sauce and simmer for 1-2 minutes.
• Serve with fresh shaved parmigiano regiano.

PEA AND PARMESAN WONTON RAVIOLI

Steps:

• Cook peas in boiling salted water until just tender, 3 to 4 minutes. Drain and cool, then purée in a food processor. Stir in cheese, mint, and 1/2 teaspoon each of salt and pepper.
• Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with remaining wrappers and filling, keeping ravioli covered as you work.
• Boil ravioli in 2 batches in a pasta pot of salted boiling water until tender, 2 to 3 minutes per batch, removing with a slotted spoon. Drizzle with butter and sprinkle with cheese and pepper.

WONTON SKIN RAVIOLIS

Steps:

• 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.

PUMPKIN WONTON RAVIOLI

Steps:

• Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the garlic and heat it for a couple of minutes (don't brown it). Add the pumpkin, 1/2 teaspoon salt and the chili powder. Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid. Remove from the heat and let it cool slightly while you get the other components ready.
• Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden. Remove them to a plate and set aside.
• Next, make browned butter: In the same small skillet, melt the remaining 6 tablespoons butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown. Watch it carefully and take the pan off the heat as soon as it's ready. Finally, beat the egg with 1 tablespoon cold water. Now you're ready for Operation Ravioli.
• Bring a pot of salted water to a boil. Lay out a few wonton wrappers at a time and spoon about 2 teaspoons of the pumpkin mixture in the middle of each one. Then, one at a time, dab your finger into the egg wash mixture and "paint" around the pumpkin on the wrapper. Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as you go. To seal the ravioli, use a knife or square cutter to neatly trim the edges. Set them aside while you work on the rest.
• Drop a few ravioli at a time into the boiling water. Boil them for 1 1/2 to 2 minutes, then remove with a slotted spoon and place on a platter or serving plates. Spoon a little bit of the browned butter over the ravioli, then sprinkle on the parmesan shavings, sage, toasted pine nuts and a little pepper.