Easy Ravioli – the Secret is Wonton Wrappers
Here’s a ravioli that even cooking newbies can make because it uses wonton wrappers instead of handmade ravioli dough. You cook up a simple pumpkin-walnut filling, spoon a tablespoon between two layers of wonton wrappers, and, using your fingertip, seal with water.
Cook up your plump pillows of dough in a pot of salted boiling water for two minutes and serve with a brown butter and walnut sauce. It’s that easy.
If you keep a package of wonton wrappers and a bagful of walnuts in your freezer, and a can of pumpkin in your pantry, this dish can be your go-to meal, anytime.
What to do with the leftover pumpkin? Make Pumpkin Orange Smoothies.
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Pumpkin Walnut Ravioli
1/2 cup California walnuts
2 tablespoons plus 2 teaspoons butter, divided
1/4 cup finely chopped onion
1 teaspoon brown sugar
1/4 teaspoon dried thyme
2-1/4 teaspoons salt, divided
1/3 cup canned pumpkin (about 1/4 of a 15-ounce can)
16 wonton wrappers (about ¼ of a 12 to 16-ounce package) wonton wrappers
1/4 cup shredded Parmesan cheese
Finely chop 1/4 cup of the walnuts. Set aside remaining walnuts pieces.
In a frying pan, melt 2 teaspoons of the butter over medium heat. Add onion and cook about a minute, stirring.
Add the 1/4 cup finely chopped walnuts, brown sugar, thyme and 1/4 teaspoon of the salt. Continue cooking and stirring until onions are soft and walnuts begin to smell toasted, about 2 minutes.
Remove pan from heat. Stir in pumpkin and mix well.
Fill a large pot with 3 to 4 quarts of water. Add 2 remaining teaspoons salt. Bring to a boil over high heat.
Meanwhile, make ravioli: Lay several wrappers on work surface. Scoop one tablespoonful of pumpkin filling onto the center of each wrapper. With your finger, moisten 1/4-inch along the edge of the wrapper with water. Place a second wrapper on top and press the edges tightly together. Repeat with remaining filling and wrappers.
When water boils, reduce heat to a gentle boil. Carefully drop raviolis into water. Simmer over medium-high heat for 2 minutes, stirring occasionally to keep raviolis from sticking together.
Drain ravioli and spoon 4 each into 2 warmed plates for a main course or 2 each in 4 warmed plates for a side dish. Add remaining 2 tablespoons butter and reserved walnuts to the warm pasta pot. Stir over medium-high heat until walnuts are toasted and butter begins to brown. Pour over raviolis and sprinkle with Parmesan cheese. Serve immediately.
Makes 2 main dish servings or 4 appetizer servings.
- Wraps can usually be found in the refrigerated section with tofu, or in the produce department.
- Don’t over-fill the raviolis and be sure to pinch the edges tightly so they stay closed; seal carefully to avoid air pockets.
- To freeze ravioli, sprinkle lightly with flour and spread in a single layer on a tray. Cover with plastic and freeze. When frozen, transfer to a freezer bag and seal. Cook frozen ravioli the same as fresh, being very careful when adding to the boiling water because water may foam up.
Recipe adapted from Walnut Marketing Board
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