DID YOU KNOW? You can make ravioli out of wonton wrappers!
And they are especially delicious when you stuff them with sauteed mushrooms, and top them off with a cherry tomato and garlic scape pesto sauce, lemon sheep’s milk cream cheese (Blossom from Monforte Dairy), and crushed walnuts with a little drizzle of my new walnut oil. Yep, amazing. I feel like I made pasta from scratch today, and it took less than 20 minutes from start to finish. Another tasty and manageable weeknight dinner.
After tapping into the experience of others who have experimented with wonton raviolis (via this thread on Chowhound), I decided to seal mine with water, and steam them instead of going the more-traditional boiling method. They were cooked in 3 minutes. Awesome. And I quite enjoyed the texture, although they aren’t the same as fresh pasta, and they hardened a bit as they sat around before eating them. All in all, I would definitely use this method again for a quick meal. Plus, I keep wonton wrappers in the freezer at all times, and defrosted these in the fridge overnight and even then the texture was still good!
Of course, I think the fresh ingredients helped with the flavours too. And what a great excuse to use up some more garlic scape pesto. I’ve been wanting to try out wonton ravioli for years, and this worked out so well — I am impressed. Why not give it a shot?
Mushroom Wonton Ravioli with Cherry Tomato & Garlic Scape Pesto Sauce
Inspired by Nicole’s Garlic Scape Pesto Two Ways, Serves 2
- 1 Tbsp. olive oil
- 1/4 large red onion, finely diced
- 1 package (about 200g) of mushrooms, finely chopped
- 24 premade wonton wrappers (each ravioli needs 2 wonton wrappers)
- a small cupful of water, for sealing the wrappers
Sauce & Toppings
- 3 Tbsp. garlic scape pesto
- 1 big handful cherry tomatoes, halved
- 4 tsp. lemon cream cheese (mine is “Blossom” from Monforte Dairy, you could easily substitute goat’s cheese or regular cream cheese here, or make your own lemon cream cheese by stirring through a bit of lemon zest… warning, it’s addictive)
- 2-4 tsp. walnut oil
- 1/4 c. walnuts, chopped
In a large pan over medium-low heat, sweat onion in olive oil. Once the onions are translucent, add mushrooms and cook through (about 5 minutes).
Lay 12 of the wonton wrappers out on your cutting board, and place a teaspoon of filling in the centre of each. Make sure not to overstuff the wontons or they could burst when you cook them.
Using the water, paint a border around the edge of the wonton wrapper (with the mushroom filling in the centre) with your finger. Place a wonton wrapper (without mushroom filling) over top. Press firmly around the edges to seal.
Steam the wonton ravioli until the wrappers are cooked through (about three minutes). You can also boil these wonton ravioli.
In a pan (you don’t even have to wash the one you used to cook the filling), heat the tomatoes with the garlic scape pesto.
Place the wonton ravioli on a plate, top with lemon cream cheese and a drizzle of walnut oil. At this point they are gorgeous:
You could eat them as is, but I like to get my veggies in, so add the tomato/garlic scape pesto sauce, and the chopped walnuts too.
Eat immediately*. Yum.
*Apparently these freeze well, but I haven’t tried it yet. I would be a little worried about the texture. Let me know if you do try freezing and reheating some, I’d love to know how it turns out!