Wonton Walnut Ravioli Recipes

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.

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.

DEEP FRIED WONTON RAVIOLIS

Steps:

• Add berries, sugar and water to a hot saucepan. Allow mixture to come to a boil and then cook for approximately 3 minutes or until berries can be mashed. Remove from heat.
• Strain the berry mixture into a bowl, pushing with a wooden spoon. Allow to cool. Can be stored in a squeeze bottle in the refrigerator for up to two weeks.
• Stuff one wonton wrapper with 1/6 of the chocolate chips. Paint water on the edges, seal in a triangle shape, crimp lightly with a fork to ensure seal. Repeat with all six wonton skins.
• In a large pot (or in a deep fat fryer) heat 3 inches of canola oil to 350 degrees. Using a spider or a slotted spoon, add the stuffed wontons to the oil and fry until golden on both sides. Remove to drain on paper towels.
• Place the chopped chocolate in a small bowl. Heat heavy cream to a simmer and add to the chocolate stirring until the chocolate melts. Add Grand Marnier to taste.
• Arrange wontons on a plate. Top with the coulis and chocolate.

GREENS-FILLED RAVIOLI WITH WALNUTS

Steps:

• Cook Swiss chard in a large pot of boiling salted water 5 minutes, then transfer to a colander, reserving boiling water in pot. Rinse chard under cold water. Blanch escarole in same boiling water 3 minutes, then drain in colander and rinse with cold water. Squeeze excess water from greens with your hands and cut into 3/4-inch pieces.
• Cook onion in oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until pale golden. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add greens and currants and cook, stirring, until any liquid is evaporated. Stir in zest, juice, parmesan, and salt to taste.
• Cool to room temperature.
• Working with 1 wrapper at a time and keeping remaining wrappers in plastic wrap, mound 1 teaspoon filling in center. Moisten edges of wrapper with water and fold wrapper in half over filling, pressing down around filling to force out air. Seal edges well, pressing them together with your fingertips. Arrange ravioli as filled in 1 layer on a wax paper-lined baking sheet and keep covered with plastic wrap.
• Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook walnuts, stirring occasionally, until fragrant and golden, about 3 minutes. Remove from heat and season with salt.
• Cook ravioli in a 5-quart pot of boiling salted water 2 minutes and transfer with a slotted spoon to skillet with walnuts. Reserve 1 cup pasta cooking liquid. Add parsley and salt and pepper to taste to ravioli and toss to coat over moderately high heat, adding enough cooking liquid, 1/4 cup at a time, to keep ravioli from sticking together.