RAVIOLI WRAPPERS RECIPES
BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER - SKINNYTASTE
An easy butternut squash ravioli recipe made with wonton wrappers – the perfect shortcut instead of making your own pasta.
Provided by Gina
Categories Dinner
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F.
- Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste.
- Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).
- Mix in ricotta and pecorino, season with nutmeg, 1/4 teaspoon salt and black pepper.
- Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.
- Fold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.
- Chop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.
- Bring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.
- Use a slotted spoon to remove and add to the pan with the butter. Repeat with the remaining ravioli.
- Gently toss raviolis with the butter until warm, 1 to 2 minutes.
- Top with black pepper and serve with additional Pecorino Romano, if desired.
Nutrition Facts : ServingSize 6 raviolis, Calories 355 kcal, CarbohydrateContent 46.5 g, ProteinContent 11.5 g, FatContent 14.5 g, SaturatedFatContent 7 g, CholesterolContent 77.5 mg, SodiumContent 502 mg, FiberContent 4 g, SugarContent 3.5 g
WONTON SKIN RAVIOLIS RECIPE | FOOD NETWORK
Steps:
- Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days.
- When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.
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Reviews 4.3
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