lazy ravioli

I´ve really come to love Asian food in the last few years, but Italian will probably always be what I eat when I want comfort food. So last week I made ravioli marrying the two cuisines in a way… no, I have come to hate the whole “fusion cuisine” movement because it is way too snobish, so I won´t categorize my recipe under fusion cuisine.
Basically, I was too tired to make the ravioli dough from scratch, so I grabbed a pack of won ton wrappers I had in the freezer and made some huge ravioli with a shitake-panko-potato flakes-onions-parmessan filling with a mozzarella cube in the center, served with a very simple tomato sauce.

raw won-ton ravioli

They turned out great. I managed to avoid extra moisture in the filling by adding panko, parmessan and potato flakes (the stuff you use to make instant mashed potatoes). I used some dried red mushrooms and shitake mushrooms and soaked them in hot water for a minute (you could use white wine or anything else you want to add another layer of flavor).

won-ton ravioli with mushroom-cheese filling

I cut some small cheese squares and wrapped the filling around them before placing them in the dough… so the ravioli would end up having a lovely melted cheese center, I mean, the equation could not go wrong, mushrooms, parmessan, onions, mozzarella, a hint of Tabasco sauce, served with tomato sauce, a bit of fresh cream, a drizzle of olive oil and parmessan flakes, what´s not to love?

Oh, and another recipe suggestion. We run out of mushroom filling (we had enough wrappers to make 50 ravioli), so for the second batch we simply used some mozzarella and some salami for some, and mozzarella and green olives for the rest. My mom gave them a fancier shape, which probably has a name in Italian but I have no idea what it is, anyone knows what these would be called?

won ton ravioli with salami-cheese filling

They are also easy to make. Use 1 won ton wrapper instead of 2, put the filling in the center, paint with egg, fold it to get a triangle and join the two side tips.

I´ll attempt to give you a recipe, which will read more like guidelines than anything because I wasn´t really measuring anything. The main point though is for you to try your hand at ravioli even if you feel lazy or don´t have a pasta roller. Using this method, we made 40 ravioli in an hour, and none of them opened at all while boiling!!! now, that´s a first.

won-ton ravioli with mushroom-cheese filling

Won ton ravioli

50 won ton wrappers
around 2 cups dried mushrooms (I used shitake and red mushrooms)
1 medium red onion
1/2 cup panko
1/2 cup parmessan
1/2 cup potato flakes
a dash of Tabasco sauce
around 1 tablespoon of pesto
salt

1 egg (as a glue to seal the ravioli)

1. Chop the onion finely in the food processor and saute it with a bit of butter for a few minutes just to tone down the flavor a little bit. Put them back in the food processor.
2. Soak the mushrooms in water for 1 minute. Rinse and blend them in the food processor along with the cooked onion.
3. Place the mix in a bowl, add Tabasco sauce, the pesto and the salt.
4. Then start adding alternately panko, grated parmessan cheese and potato flakes until you get a firm mix which will be easy to work with your hands. Let it rest in the fridge while you lay out the won ton wrappers.
5. Cut some small mozzarella squares.
6. Place the won ton wrappers on the counter. Wrap the cheese squares with the mushroom filling and put the little ball you formed in the center of the wrappers.
7. Paint the borders with a whisked egg. Cover it with another wrapper making sure the borders are hermetically glued together and you have eliminated as much of the air that forms inside the ravioli as possible.
8. Boil it gently in salted water for around 3-4 minutes (do check though).
9. Serve the ravioli with a nice tomato sauce, a bit of fresh cream, a drizzle of good olive oil and some parmessan flakes. Enjoy!

STRANGE TRIVIA I noticed looking at Google Analytics that I have 1 reader from Carbonera!!! You say, what is Carbonera, well, Carbonera is a small town in Treviso, Italy where my dad´s family comes from. I mean, it is really small, so I almost fell from my chair when I saw “Carbonera” in the statistics. I was there once and I love the place… for what it is, for the family I have there and for all the place means, so if you are that reader from Carbonera, leave a comment or email me, I´d love to hear from you! (by the way, that extends to every single reader of this blog, I don´t discriminate against non-Carbonera people haha).

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14 Comments

Filed under food, savory

14 responses to “lazy ravioli

  1. Brilynn

    That’s definitely easier than making them yourself! I’ve used that method before too, it’s a whole lot less frustrating than when I actually try to make my own ravioli. This also guarentees that they’re the same shape, something I otherwise don’t achieve…

  2. Kristenhttp://dineanddish.squarespace.com

    What a great recipe. Seems like it definitely fits the comfort food bill. Looks great!

  3. Seattle Tall Poppy

    Yum! I’m drooling over my keyboard! Those look delish…

  4. Marce

    Brilynn- Yeah, ravioli making can be a pain unless you premake the filling or something, and these turned out so well it might be a while before I try my hand at ravioli dough (especially since I don´t have a pasta roller at my apartment). Next up in the pasta saga is lasagna… still don´t know which type, but you can´t really go wrong with lasagna either.

    Kristen- Thanks. Yep, this stuff is the kind of thing that never fails to pick you up, especially when you are about to kill an energetic puppie like I was last week hahaha luckily, it´s going better now.

    Seattle tall poppy- Thanks. You should give them a try, just invent a nice filling and go for it.

  5. Conniehttp://lifelovechocolate.typepad.com

    wow, good idea with the wonton wrappers. and the filling is very fun too… so many great flavors. i’ll keep this idea on hand as i do not have a pasta maker.

  6. Neil not from carbonerawww.tankeduptaco.blogspot.com

    I was just talking with my wife about how easy it would be to make pierogies using won ton wrappers, but she vetoed the plan because she’s worried about Asian flavours creeping in. I’ll do the sneaky thing and whip up a batch using them and won’t tell her what I’ve been up to. Don’t let the cat out of the bag now.

  7. Marce

    Connie- Thanks. Just stash some won tons in the freezer and use them whenever the inspiration hits you, grabbing pretty much anything you have in the fridge.

    Neil- I´ll reply even if you are not from Carbonera hahahaha
    You definitely should hide the little deception from your wife, she won´t be able to tell and you can even tell them you´ve been working for hours and make her feel guilty muahaha Your secret is safe with me ;) Let me know how they turned out if you make them.

  8. Marco

    Hey!
    I’m not from Carbonera, but I’m from Palermo, Italy.
    Your Ravioli seem to be deliciuos. Of course I can’t taste them but the preparation method and the look are perfect, even if I don’t like mushrooms.
    Well done!!!!

  9. I´ve never been to Palermo, but I believe one of my great grandfathers was from there. Thanks for the compliments. If I lived in Italy and had some awesome buffala mozzarella readily available, I would do a mozzarella-confit tomatoes filling and serve it with butter, thyme or basil and parmesan cheese… drooling just thinking about it.

  10. tina

    I don’t know what the fancy wrap job is called in italian, but it’s the classic wonton wrapping. Great post; love the idea. I make wontons all the time but I’m going to try out these raviolis.

  11. Candy

    ravioli come in a square or triangular shape (more often then not though it’s square), whereas if the pasta is wrapped the way your mum did, then they’re no longer ravioli but tortellini, or rather, as from the pic i gather they were quite big, tortelloni.
    gonna try the idea of making ravioli with won ton wrappers – they look lovely, and are probably lighter then egg pasta too!
    for the filling, as you’re originally from the Treviggiano area, why not try ricotta cheese, grated parmesan and radicchio (which is typical of the veneto region) and “dress” the pasta with crispy pancetta fried in extra vergin olive oil, thinly sliced and gently sauteed onion and lots of parmesan or, for a stronger taste, grated pecorino cheese.

  12. Linnea

    Greetings!
    This is a late post, but the small shapes you’ve made are called cappelletti in the northern part of the USA that I come from. One restaurant serves them deep fried until they are crispy and they are then served with a bowl of tomato sauce to dip them in. A very nice treat!

  13. ChocoLover

    regarding to the fancy shape for your 2nd batch right, it is actually the typical shape (or typical style of wrapping) for won-ton. Chinese named won-ton with that shape as “yuan bao”, symbolizing the ancient gold blocks which was being used in ancient China as money. Of course your “yuan bao” is stuff with cheese ~.^

  14. susy

    These are Cappalletti – It means “Little Hats” in Italian. Northern Italian and usually served in a broth.

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