I was really pleased with how this original recipe turned out. I hardly ever ‘free-style’ in the kitchen; especially when I have guests. However, I really couldn’t find anything that I was particularly interested in making. So instead I took the basic techniques of a few recipes and created a successful dish.
Don’t know unless you try ;)
These ravioli were a hit! The most accurate review (in my opinion): “Using the won ton wrappers really showcases the filling; they aren’t overly ‘doughy'”
I hope you enjoy them! Like anything else, they are always open to interpretation.
Won ton wrappers (Found at any Asian Supermarket- I found mine at 6th & Washington at “Oriental Market)
1 lb mushrooms of your choice
~1/2 c. julienne sundried tomatoes
1 tsp garlic paste
~1/4 c. white wine
Salt & Pepper
Clean mushrooms and place in the bowl of a food processor along with sun-dried tomatoes, garlic paste and S&P ; pulse until you get a coarse mixture; Heat a skillet to medium; add oil, then add the mixture; cook for about 5-8 minutes or until moisture is absorbed the mixture starts to get crisp; white wine and scrape the bits off the bottom; continue to cook until the white wine is absorbed; take off heat and let cool.
Lay out wonton wrappers on a flat, floured surface; wet the tips of your fingers and wet the edges of wonton wrappers. Add about 1 tsp mixture in the center of one wrapper, top it with another, and with your fingers press around the edges so air is trapped and there are no openings (this will prevent an exploding ravioli!) Repeat this process until you run out of mixture.
To store ravioli you will want to line a baking dish with plastic wrap and continue to cover layers with plastic wrap so they don’t stick to one another. cover the top layer so they are kept moist and don’t dry out. Store in fridge until ready to cook.
To cook: You may, of course boil the ravioli: place in boiling water and cook one minute or until they float to top. I however, used a steam method.
* Place bamboo steamer on pot of same size with boiling water. Place ravioli in steamer (you do not want to overcrowd or layer- about 4 fit in mine).
Steam for about 2-3 minutes until wrappers are translucent and sufficiently cooked).Repeat process for rest of ravioli.
These would be perfect with just olive oil and Parmesan cheese on top. However, I used a quick cream sauce consisting of diced tomatoes and a dash of heavy cream.