Wonton Wrapper Ravioli
A while back I saw an episode of Everyday Italian in which Giada made ravioli using wonton wrappers. Hers turned out gorgeous looking, so I thought I'd give it a try. The texture wasn't what I was hoping for. The best way I could describe the ravioli is watery, if that makes any sense.
I can't recall what I filled the wrappers with the first time I tried it, but I'm thinking about giving it a second go using a ricotta spinach stuffing. Does anyone have any reccomendations for making this batch less ... watery? I was wondering if I could saute the ravioli in a pan without dropping them in water first, but I'm concerned they'll get crispy that way- which isn't what I'm going for either.
Any suggestions?
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15 Comments:
I made this once and it was watery too. I just didn't have the inclination to ever repeat lasagne with wonton wrappers again.
smallkitchen at 7:13AM on 07/31/09
I've used wonton wrappers to make potstickers, but there I was trying to cook a meat filling - and so I sauted them after boiling them, in part because they were watery.
If you've got a filling that doesn't need cooking could you just boil them for a shorter time? I wonder if steaming would leave them less watery.
lemonfair at 8:53AM on 07/31/09
uhhh... i would think wonton wrappers are much too thin for ravioli.
Since wonton are meant for soup and such, the "wateriness" is fine. If the filling can be cooked beforehand, that might help. Then fill and drop into boiling water just until the dough is cooked? I've never tried this. I've convinced myself that if i try to make ravioli, i want to do the entire thing homemade.
**My other suggestion is to look for the round dumpling wrappers. These are more often used for potstickers and such. Therefore, the wrappers will be a bit thicker, so that it will hold up under pan frying. These might work better for ravioli?
engmcmuffin at 9:10AM on 07/31/09
I have been meaning to make this too. I have the wrappers in the freezer but I have not used them yet.
Brainstorming here... how about you steam the ravioli in just a tad bit of water, i think you might get the "boiled" cooked effect without it being too watery. Just like the potstickers are made.
I also rememebr Giada frying the wontons filled with nutella. That might also be a good option... don't u think?
MadelynRodriguez at 9:10AM on 07/31/09
I've seen Giada use the wonton wrappers but I don't remember her boiling the ravioli like normal ravioli... did she saute them like pierogies?
gingercookiewithlime at 9:28AM on 07/31/09
I made this recipe from Food and Wine magazine Pecorino Ravioli with Walnuts and Marjoram. It specifically calls for wanton wrappers. After simmering the ravioli briefly, they finish cooking in a butter sauce. They came out as a very delicate pasta, but overall the dish was incredibly rich. No issues with watery-ness.
Amandarama at 9:32AM on 07/31/09
I make a very simple filling of any winter squash, salt and pepper, and pipe blops of it onto wonton wrappers. I freeze loads of them, and when I'm too tired to cook, I cook them in just enough chicken broth to cover. (I've found that chicken soup base is best, as it is so salty). While they're cooking, I brown some butter with sage, thyme or whatever other herb I've got around, then toss it all together. Served in broth, the soft noodles are good, and the broth is usually "enriched" by one or two ravioli that burst in the cooking. It's a very satisfying light meal that takes all of 5 minutes.
momony at 12:20PM on 07/31/09
Try it with gyoza wrappers which tend to be a bit thicker. As for the waterness, you may be boiling the water too hard. You want a gently simmer, so that the ravioli doesn't get banged around too much and break open.
AnnieNT at 1:59PM on 07/31/09
I've made them by cooking them quickly in a strong parmesan broth. They're really delicious this way, but maybe more "soup-y" than what you're looking for? Recipe here: Ricotta Pea Ravioli in Parmesan Broth
I think if you put them in a pan with 1/3 cup water or so, then cover, they'll steam ...
bitchincamero at 2:26PM on 07/31/09
Thanks for all of the great suggestions! I think I'm going to try steaming them, as a few of you suggested, and then sauteeing them in a brown butter sauce.
PumpkinBear at 3:46PM on 07/31/09
Funny you should ask, I just tried them for the first time this past Monday. I wanted some fresh sweet corn ravioli. I used wonton wrappers as well.
The filling was sweet corn sauteed with red pepper and roasted poblano, that was then pulsed in the food processor, and then mixed with some monterey jack cheese. I folded them so they ended up more like tortellini and just gently boiled them until they floated, probably only a few minutes. I then carefully lifted them out and put them on waxed paper spaced out a bit so they could dry a little. My sauce was a bit more corn, butter, chicken stock and some sliced up amazing mango jalapeno chicken sausage we had lying about. I popped the ravioli/tortellinis back in the sauce at then end. It was really good and the raviolis weren't too watery at all. The wonton skins do end up thinner than your traditional pasta but it didn't bother me in the slightest. I
I have another half of the package of wonton skins to make more summery ravioli... maybe fresh peas, mint and ricotta, or tomato confit and goat cheese. Hope this helps.
foodandscience at 6:24PM on 07/31/09
I don't care how you cook them or what you fill them with, won ton wrappers are not pasta. Well not the right pasta. Won tons have no egg. Not the right color, thickness, or do they have the right flavor/bite. Using won tons for ravioli is a hack move. Next time you think of doing it just hang a sign around your neck that says "Hackasaurus".
climbhighak at 4:09AM on 08/01/09
@climbinghigh.
I agree that wonton wrappers are not pasta. You're right that they arent the right thickness or texture. However, they do have egg in them. I have looked up recipes for them because I want to try my hand at making them myself. The ones I've seen, they have only one egg per batch. It isnt pasta. It doesnt taste the same. The texture is entirely different. Personally, I'd rather make wonton with those wrappers and call it a day. yummy!
engmcmuffin at 12:24PM on 08/01/09
@climbhighak: Why don't you come over to my house and make me pasta for ravioli? That way I can meet deadlines, while still eating the kind of ravioli you'd approve of.
PumpkinBear at 5:25PM on 08/01/09
Try steaming them instead of boiling. Or a light braise (a little water in a pan to steam-simmer).
CJ McD at 11:35AM on 08/02/09