Cool Tip: Easy Ravioli
- Jun 23, 2015
Ravioli can be a little packet of wonderfulness. You can fill it with wild mushrooms, like the recipe on the right, a savory pumpkin mix, or just about anything you can think of. The possibilities are endless. But making the pasta yourself, while absolutely feasible, is not something many of us (me included) want to tackle. Well, you can tickle your tastebuds and impress your friends, all with very little work. Just go to the produce section of most grocery stores and buy a package of wonton wrappers.
These are pre-made, pre-cut little pasta squares or rounds, that can be turned into wonderful and easy ravioli.
We ran into some friends at an early movie and invited them for dinner. We already had planned a main course that was big enough to share, but didn't have anything for a starter. We stopped at the grocery store on the way home and picked up a pack of wonton wrappers. We had some steamed chestnuts in the pantry, a foie gras terrine in the freezer and a can of chicken broth. So, we reduced the chicken broth, cooked the chestnuts in more chicken broth and brandy, and pureed them, and scraped some foie gras off the frozen terrine. We made chestnut and foie gras raviolis and a very concentrated chicken broth--it was a delicious first course.
Here's how to do it ...
We ran into some friends at an early movie and invited them for dinner. We already had planned a main course that was big enough to share, but didn't have anything for a starter. We stopped at the grocery store on the way home and picked up a pack of wonton wrappers. We had some steamed chestnuts in the pantry, a foie gras terrine in the freezer and a can of chicken broth. So, we reduced the chicken broth, cooked the chestnuts in more chicken broth and brandy, and pureed them, and scraped some foie gras off the frozen terrine. We made chestnut and foie gras raviolis and a very concentrated chicken broth--it was a delicious first course.
Here's how to do it ...
- lay some wrappers out on a flat surface,
- put about a tablespoon of filling in the center (the 1T scoop works really well for this),
- put a little water around the edge (you can brush that on, but I just dip my finger in a little bowl of water and go around the edge of the wrapper),
- put a second wrapper on top, and push the top wrapper down around the filling (getting as much air out as possible),
- press the edges to seal the ravioli.
Easy peezey, lemon squeezey!
