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?)
You are fantastic because I had the same problem with leftover wonton wrappers and the same ravioli idea, but I never actually followed through. Next time I will make the ravioli. Thanks for setting a good example.ReplyDelete
Yum! That looks fabulous! I wish I could've come over for dinner. I usually toast my nuts in the oven at 350 for ten to fifteen minutes. I rarely burn them that way. I think the heat is more evenly distributed.ReplyDelete
I have never used won ton wrappers like this before...I have seen many recipes for ravioli using them...but I have never tried it...It is on my list of things to try. Yours look wonderful!ReplyDelete
I need to get better at using ingredients I buy for a recipe, especially spices. Your ravioli looks scrumptious!ReplyDelete
The filling with butternut squash and walnuts sounds excellent!ReplyDelete
wow this looks amazing what a clever idea, need to have on last tweet of the night!ReplyDelete
Hi This is my 1st time here, you recipe are amazing and look delicious, I will come back for more!ReplyDelete
Thank you, you are too kind. Now I have to use up some baby bok choy! :)
Sure come on over, I'll warm som up for you. Thanks for the toasted nuts tip!
Thanks! This is the first time using wonton wrappers for raviolo. It worked pretty well. You don't have to make too many because they are quite large.
Me too, I still need more tips on using ingredients in more than one recipe and making it different enough.
5 Star Foodie,
Thanks, have a good night!
Thank you for your kind words and thanks for visiting. I'm glad you like it here. It's nice meeting you.
That looks delicious. That butternut squash was beautiful, would've made a wonderful creamy soup as well :)ReplyDelete
Lovely recipe...you have a great space here!!!First time on your space...will be back soon!!!ReplyDelete
I made something similar not long ago, will certainly be using wanton wrappers again!ReplyDelete
Wow Lyndsey, just wan ton wrappers you could came out so many dishes and flavours of food choice. Bravo! Everything look so yummy. Oh, have to join in for tea some time! I'll bring along some steamed prawn dumplings & steamed buns. haha... Hey, sounds like having tea at dim sum restaurant! haha...ReplyDelete
Btw, you haven't try the steam fish sauce that I sent! hehe... You don't have to steam the whole fish...fish fillet will just fine! Just place the sauce on top to cover the fish and then steam for about 10mins or untill cooked. Hope you'll like it. You can still squeeze in some lemon juice when it's ready to serve.
I was thinking about making butternut squash soup last night!
Thank you, happy to have you here.
Ooo I'll have to check yours out!
Oh I was hoping you wouldn't catch that I hadn't used the sauce yet! hehe! I would have to do it for myself and have some friends over that like things spicy!! My husband can't handle a lot of hot spicy. Thanks for the tips though, promise I'll use it soon! I'll let you know.
Can't wait to try your steamed prawn dumplings & steamed buns. Our dim sum tea will be the best!
You made your own freaking ravioli?? WOW.ReplyDelete
I'll make dumplings (because I'm an addict) but I'm afraid of ravioli!
That's a smart idea, Lyndsey :-) The meal looks too good..ReplyDelete
Oh my this looks unbelievably delicious! I was just popping over from the food blog forum. Nice to "meet" you :-)ReplyDelete
Wow! This is an amazing post! It all looks so delicious! I like a little crunch with soft foods also and the walnuts must have added a great taste and texture to the ravioli.ReplyDelete
I've never made ravioli before but will have to try it! You did it so neatly and I can't imagine what a mess I would make trying to wrap them for the first time. It's a go though!!!
I also love the pic with the sizzling butter and shallots! It's all very nice and looks very professional!
It looks so so delicious.ReplyDelete
A great idea Lyndsey!!!! Looks really good:)ReplyDelete
Lol!!! Aw you can do it! Call me, I'll walk you through it:)
Thank you so much!!
Thank you and thanks for visiting. It is nice to meet you too.
Thanks you are too kind, I've seen your food and it's amazing! I know you'd do great making raviloli. The nice thing about making it is you can put in it what you really want.
Saveurs et Gourmandises,
Thank you, that means a lot coming from you.
Aww that nice, I'm glad you like it.
I just came across your blog and I am so glad I did! This looks fabulous!ReplyDelete
un très bon mélange de saveurs qui ne se refuse pasReplyDelete
I agree, its so important to not waste food. I feel so bad when I do. I love these ravioli that you made, they look positively scrumptious daaaaaahling.ReplyDelete
Looks like lot of work, but worth doing it, right...such a delectable recipe...looks awesome, inviting:)ReplyDelete
great space u have here...fabulous recipes..will be here for more!ReplyDelete
Thanks, and I'm glad you came for a visit. Your photos are unbelievable on your blog. Funny thing I saw the sun dried tomato omelette photo on foodgawker before I checked out your blog and noted that i had to check out that recipe. Then I saw it on your blog!
Thank you! I do hate throwing out food!
It wasn't that much work. I roasted the squash the day before, so pretty much everything was ready. The sauce was simple, made that while the ravioli was cooking.
Thanks for stopping by, I'm glad you will be back. I'll be sure to check out your blog.
Yum! You just made me drool.ReplyDelete
Lots of love,
This is great! Learn so much from your blog ... love your cooking and idea. Can I grab your badge and put in on my blog? Thanks (^.^)ReplyDelete
Glad I could help :)
Thanks, that is so nice of you to say. Sure you can grab my badge. I went back to your lovely blog and put your bage on my blog too! Thanks.
I've never had walnut ravioli before. I had those common ones with spinach & cheese filling at an Italian restaurant in S'pore. This sounds really interesting to me!ReplyDelete
Oh, so so much work .. the result is fantastic but I am not sure i'd be so patient!ReplyDelete
never tried making this!.. ur step by step description is very helpful.. Thanks for sharing!
Wow, Great combination. I am the only one in my family who really likes butternut squash but doing it this way I can make it and freeze just for me at lunch. Thanks!ReplyDelete
Oh...Lindsey, Sorry I am late and missed this lovely dish. Very clever way to use the wonton skin and looks fab!ReplyDelete
Thanks, I always hope the step by step helps.
This did work out well. I think the ricotta cheese helped cut any strong squash flavor so my daughter liked it. They would freeze well, good idea!
Thank You, I haven't had much time to be on the computer lately, I have family visiting us. So you are just fine!
I love the step by step pictures!The dish looks delicious.ReplyDelete
This is one of my favourite dishes! So lovely!ReplyDelete