Homemade wonton ravioli? Why not!

This evening is going to be delicious at my place (as usual). Ever since I discovered that you can use wonton wrappers to make homemade pasta a few weeks ago, my mind has been racing and the possibilities have been stacking up. I now have a whole heap of ideas that I want to try, and don’t think that there is nearly enough time left in the year to get through it all!

That’s ok though, baby steps right? Just one at a time… or maybe two. This week, it’s two.

At least they are both ravioli! However, as you can see, rather different types of ravioli… which I think is exciting! Ravioli is one of those things that is super flexible and that you can be amazingly creative with. Want to add greens? Toss in some spinach or chard! Need more protein? Try adding some nut butter to the mix, or use crushed nuts. Want a punch of flavour? Stir in some chili sauce with the filling! The possibilities are endless.

This week though, I am keeping it pretty traditional. The first round of ravioli will be stuffed with a variety of types of mushrooms, and the second will contain ricotta cheese, spinach and pine nuts (and a whole bunch of fresh herbs for flavour). All in all, I am very excited and looking forward to testing these recipes out!

Hopefully I will remember to snap a few pictures this time!

Bon appetit 😊

Wild Mushroom Wonton Ravioli:

· 1 onion, finely diced

· 12-oz. mushrooms, finely chopped

· 1 egg, lightly beaten

· 1 egg, beaten

· 6-oz. mozzarella cheese, grated

· 8-oz. ricotta cheese

· ¼ cup Parmesan cheese + more for serving

· ¼ teaspoon nutmeg (optional)

· Salt and pepper, to taste

· 1 tbsp. extra-virgin olive oil

· 1 pack of wontons (~52 sheets)

· Egg wash

· Pesto or other sauce, for serving

1) Wash the spinach thoroughly, the using a piece of cheesecloth, wring out the spinach to get out as much water as possible

2) Cook the onions in olive oil over medium heat until translucent. Add the mushrooms, spinach, salt, pepper, and nutmeg. Cook for 5 to 10 minutes or until everything starts getting soft, then remove from heat and transfer the mixture to a large bowl. Mix in the mozzarella, ricotta, Parmesan and egg

3) Bring a pot of water to boil. In the meantime, lay out a grid of wonton wrappers on a large cutting board. Fill each wonton with 1 tablespoon of the mixture

4) Using a pastry brush, paint the perimeter of the wonton wrapper with the egg wash, cover with another wonton wrapper, and press the edges to seal trying not to trap air with the filling. As you finish each ravioli, place on a damp towel (or paper towel) so they don't stick and cover lightly

5) Bring a pot of water to a boil. Once the water is boiling, add the wonton ravioli about 5 at a time (try not to crowd them in the pot or they will stick to each other). When they float to the surface, they are cooked (typically 5 to 7 minutes)

6) Serve with the sauce of your choice

Ricotta and herb ravioli with spinach & pine nuts:

· 200 grams fresh ricotta cheese, drained

· 2 tsp. lemon zest, plus 1 tbsp. Juice

· 2 tbsp. fresh basil leaves, finely chopped

· 1 clove garlic, finely chopped

· 1 clove garlic, thinly sliced

· 32 wonton wrappers

· 16 small flat-leaf parsley sprigs

· 2 tbsp. extra-virgin olive oil

· 2 cups baby spinach leaves, rinsed

· 2 tbsp. pine nuts, toasted

1) Place the ricotta, lemon zest, basil and the chopped garlic in a large bowl. Season with salt and pepper, then mix well

2) Lay 16 wonton wrappers on the workbench. Place a heaped teaspoon of the ricotta mixture on each, then gently press a herb sprig on top. Brush edges of wonton wrapper with water, then top with a second wrapper, pressing edges to seal and pushing out as much air as possible

3) Cook the ravioli in a large pan of boiling salted water, in batches if necessary, for 2 to 3 minutes until they rise to the surface. Remove with a slotted spoon and toss in 1 tablespoon oil

4) Meanwhile, heat the remaining oil in a frypan over medium heat. Add spinach and sliced garlic, then cook, stirring, for 1 to 2 minutes until just wilted. Add the lemon juice, season, then add ravioli and toss to warm through. Divide among plates and serve sprinkled with pine nuts.