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Homemade ravioli are easier to make than you think using wonton wrappers for the pasta. After all, wonton wrappers are just thin squares of pasta. I adapted this from a recipe in Cooking Light magazine, so you know it’s light and healthy. P.S. You don’t have to tell anyone how easy it is to make homemade ravioli!
1. Put a large pot of water the stovetop and bring to a simmer.
2. Meanwhile, put all of the ingredients for the ravioli (everything except the wonton wrappers) into a medium sized bowl and mix well. That simple!
3. Get yourself a small bowl or cup of water; this will be glue for the wontons. Have a sheet pan ready to lay the filled ravioli on.
4. Lay about 8 wontons onto a clean surface, I prefer a wood cutting board.
5. Place about a teaspoon of the filling onto each wonton.
6. Using your finger, or a pastry brush, moisten the edges of one wonton with a little water from the bowl of water you have on the side. Do this part one at a time.
7. Top each of these with another wonton.
8. Press the top edge of the wontons together, and then start to work the air bubbles out as you press the other edges together. Place on the sheet pan, and repeat with the remaining ravioli.
9. Cover the sheet pan of ravioli with a clean, lint free kitchen towel and put to the side while you make the sauce.
10. Heat the olive oil in a medium skillet over medium high heat.
11. Add the whites from the scallions, and the mushrooms.
12. When the mushrooms have a golden color, add the stock. Taste for seasoning, and add salt if you need to, definitely add some black pepper.
13. Let the stock simmer and reduce, for about 5 minutes.
14. Add the peas then turn down the heat and keep it warm.
15. The water for the ravioli should be simmering (not boiling or the raviolis will fall apart). Assuming that’s the case, add a generous amount of salt to the water. Add the ravioli (do this in batches if needed so you don’t crowd the pan) stirring gently.
* If you won’t be eating all the ravioli, do not cook the ones you won’t be consuming, put the towel back over them, I’ll tell you what to do at the end.
16. When the ravioli are done they will float to the top of the water. It will just take a few minutes. When done, use a slotted spoon to remove them to a platter, or individual plates. Repeat if you have more ravioli to cook.
17. Add the green part of the scallions, basil and pea shoots to the sauce, then spoon the sauce over the ravioli. Top with Parmesan cheese if desired.
* For any ravioli that you didn’t cook today, leave the ravioli on the sheet pan and put the pan in the freezer for about 1 1/2 hours. THen put the frozen ravioli into a freezer bag and store them for up to a couple of months. To cook, put the frozen ravioli into simmering water. They will float to the top when they’re done.
I adapted this from a recipe in Cooking Light magazine.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!