Mushroom Wonton Ravioli with Garlic Scape Pesto

DID YOU KNOW? You can make ravioli out of wonton wrappers!

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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

Wonton Ravioli

  • 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.

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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:

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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.

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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!

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Categories: Main Course, Vegetarian

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6 Comments on “Mushroom Wonton Ravioli with Garlic Scape Pesto”

  1. Caitlin
    July 14, 2010 at 10:23 pm #

    Ack! Those sound insanely fantastic. Holy cow. Must make. I’m allergic to walnuts, so I’ll substitute…some other kind of nut. Pine nuts, maybe? And just a nice olive oil? Hmm. YUM.

    • July 14, 2010 at 11:00 pm #

      Pine nuts would be perfect, and you wouldn’t need the additional oil… It’s for flavour only. 🙂

  2. July 15, 2010 at 2:17 am #

    As always, I’m ever impressed. Never thought of that! Totally going to experiment with it now. Thanks again Lindsay, you are truly an inspiration.

  3. July 23, 2010 at 6:09 pm #

    That’s very clever indeed. We were talking about ravioli the other day at home and our memories of the tinned stuff as kids. These look so beautiful and I am definitely going to hunt down some won ton wrappers and try this – oh yes!

Trackbacks/Pingbacks

  1. How to Caramelise Onions | The Kitchen Operas - November 11, 2010

    […] amazing in calzones and on pizzas, and I bet you could make awesome wonton ravioli with caramelised onions as either the filling or the […]

  2. Mini Veggie Lasagnas | The Kitchen Operas - February 11, 2012

    […] about using wonton wrappers in the place of lasagna noodles here… but then I remembered the Mushroom Wonton Ravioli with Garlic Scape Pesto I made, and knew I loved wontons as pasta.  Wheat + flour = noodles.  So I’m happy.  And […]

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