Food Hack: Homemade Filled Pasta Using Wonton Wrappers

Wonton Ravioli

Iíve been wanting to try my hand at making my own filled pastas with something besides the expected stuffed shells. But making my own fresh pasta just isnít something Iíve found the time for yet.† Thatís why I was so excited to find this east meets west food hack in an old cookbook I was getting ready to take to Goodwill.

The idea is this: Instead of rolling out a flat sheet of homemade pasta dough, you use wonton wrappers. Two teaspoons of your filling of choice goes into the center of the bottom wonton. Use a beaten egg to moisten the edges of that wrapper, and add the top one, pressing down to seal the edges.

The directions state that after dropping your batch of homemade wonton ravioli into boiling water, it should take about 45 seconds for them to float to the top and be finished cooking. Pretty rapid response, Iíd say.

The recipe in the book was for spinach and crab ravioli, but you could do a spinach ricotta version, seasoned canned pumpkin, or a walnut version.† You could trim the wontons into circles first, stick with the square, or fold over for a triangular ravioli. Lots of options here for quick and simple gourmet pasta on the fly.

The cookbook that inspired this idea is called Hot Pasta, and it was written by Hugh Carpenter and Teri Sandison. This trick would be a great one to use with pumpkin ravioli. You could also sprinkle some toasted pumpkin seeds on top for more oomph.

Photo Credit: Dion Gillard

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