Two kinds of dumplings.
With the remainder wrappers I decided to try making ravioli. I had a small butternut squash, after washing it I cut it in half and roasted it. It was in a 350F oven for about an hour. It was supposed to be for 40 minutes or until tender and I was making something else (or probably checking your blogs) and forgot it. The outside was slightly charred, but they inside came out beautifully.
After the squash was cooled I added some ricotta cheese, with dried sage, fresh ground pepper, nutmeg, salt, and a little lemongrass.
The walnuts were chopped and toasted before adding them to the squash mixture. I like a little crunch when I have soft foods. I really had to watch these, sometimes even when I am standing there watching I can still burn the nuts! It's a hidden talent of mine! I think I need one of those sesame seed toasters that have the arm that keeps turning to stir the nuts or seeds as they toast. Hey, maybe a popcorn pan that does that!
I used my bar pan to lay the wonton wrappers out on just because I knew they wouldn't stick and it cave me some room. (I have a tiny kitchen). Then spoon out some of the mixture in the center of the wonton wrapper.
Take a second wrapper to place over the top after you wet the edges with a little water. Press down around the edges and try to get all the air bubbles out.
You might have to stretch it a little to meet the edge of the bottom one. If I had the right size round cutter I would of cut the square corners off. Place a damp paper towel over the ravioli and wrappers while working so they wouldn't dry out while I was making the rest. When you cook the ravioli, place them in salted water that has just come to a boil. You want to simmer them for about 3 minutes, until they float. Try not to boil the you don't want them to come apart.
For the sauce, I sauteed some chopped shallots in some butter just starting to color, add about 2 tablespoons of white wine (I was drinking some Chardonnay, so in it went) then some dried almost powdered sage, a few leaves of fresh sage chopped. I was going to add a clove of garlic but just added some garlic powder instead. I wanted to the sage to be the star. Then about a 2/3 cup of cream, heating it through until it just starts boil, let it simmer for about 5 minutes to thicken.
Use a skimmer or large slotted spoon to ladle out the ravioli and just drizzle the sauce on top. They turned out really well, held together just fine. The sauce was great (of course what wouldn't taste great with butter and cream?)