WONTON WALNUT RAVIOLI
Roasted butternut squash has a sweet, nutty flavor similar to pumpkin but is much easier to prepare. If time is a factor, buy pre-chopped squash that you can find in most grocery stores. -Nicole Hopping, San Francisco, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place squash on a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Cool slightly., Place cream and squash in a food processor; cover and process until pureed. Spoon 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with egg; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling., In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm., Meanwhile, place butter and marinara sauce in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts. Serve with ravioli; sprinkle with sage.
Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 88mg cholesterol, Sodium 919mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 6g fiber), Protein 13g protein.
WONTON RAVIOLI
I created this recipe as a quick yet elegant meal. But it works well as an appetizer, too. You can substitute ingredients to your liking.-Jenny Johnson, White Bear Lake, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 44 appetizers.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Stir in oregano and basil. , Preheat oven to 350°. Place 8 wonton wrappers on a greased baking sheet; top each with 1 tablespoon meat mixture and 1 tablespoon mozzarella cheese. Moisten edges with water; top with another wonton wrapper. Press edges with a fork to seal. Repeat with remaining wrappers, meat mixture and cheese. , Brush wontons with butter. Sprinkle with Parmesan cheese if desired. Bake until golden brown, 10-12 minutes. Serve with spaghetti sauce.
Nutrition Facts : Calories 86 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 135mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
PUMPKIN WONTON RAVIOLI W. SAGE BUTTER CREAM
Wontons are a great ingredient to use to make easy ravioli out of any flavor. Very quick and yummy.
Provided by Queen of Everything
Categories < 30 Mins
Time 25m
Yield 24 ravioli, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine pumpkin, egg, salt & pepper.
- Hold a wonton wrapper in the palm of your hand, with the other hand dip a finger into water and wet the outside edge of the perimeter of the wonton wrapper.
- Spoon about 1-1.5 teaspoonful of pumpkin mixture into the center and fold wonton over.pressing wet edges together to seal(you can make triangles or rectangles).
- When all ravioli are filled, drop them into simmering water for approximately 3 minutes.
- Drain ravioli.
- Melt butter in pan with olive oil.
- Add half & half, sage and salt & pepper.
- Add ravioli to sauce and simmer for 1-2 minutes.
- Serve with fresh shaved parmigiano regiano.
Nutrition Facts : Calories 424.7, Fat 27.9, SaturatedFat 11.9, Cholesterol 102, Sodium 758.2, Carbohydrate 36.4, Fiber 4, Sugar 3.8, Protein 8.8
WONTON SKIN RAVIOLIS
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.
PUMPKIN RAVIOLI WITH PEPPERED GORGONZOLA SAUCE
Pure bliss in my book. Credit to Laura Martin, Cooking Light, NOVEMBER 2007 for being the base of this recipe. I have to say the gorgonzola sauce is the deal maker in this recipe. I've tweeked some ingredients according to my family's personal taste (rosemary, shallots, and increased pepper in the sauce) so I encourage you to do the same. I don't usually "carb out" but I make the exception for this dinner and worth the time to make in my book. Makes me feel like I'm really cooking something with love to serve for dinner.
Provided by Wineaux in Centrevi
Categories < 4 Hours
Time 1h15m
Yield 30 Raviolis, 6 serving(s)
Number Of Ingredients 15
Steps:
- Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. You want the pumpkin as "dry" as possible. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced shallot, rosemary, and pepper.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water, but not TOO much, and fold in half, pressing edges firmly with fingers to form a half-moon. (I was tempted to use two wrappers, one on top of each other, but it decreases the yield and doesn't work any better.) Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
- Fill a large pot (large enough to have free floating ravioli's -- NO bumping!) with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. They will usually float to the top. Remove ravioli with a slotted spoon; lightly coat with cooking spray (IMPORTANT step), and keep warm. Repeat procedure with remaining ravioli. Careful, as they do become sticky with one another.
- Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly (it will "go" fast). Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola. Season with salt and pepper to taste. (We're nuts about fresh ground pepper so I use it liberally in this step).
- Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts (or toasted pumpkin seeds which I like better). Serve immediately.
Nutrition Facts : Calories 265.4, Fat 10.1, SaturatedFat 4.7, Cholesterol 21.9, Sodium 786.4, Carbohydrate 34.2, Fiber 2.8, Sugar 4.2, Protein 10
PUMPKIN RICOTTA RAVIOLI
A light vegetarian pasta recipe. This is a quick and easy ravioli recipe that is easy on the waistline. Finish with a drizzle of very good extra-virgin olive oil and a sprinkle of Pecorino cheese. Since there are only two of us in my house, I usually freeze half my ravioli for another quick meal when I'm pinched for time.
Provided by DevotedFoodie
Categories Fruits and Vegetables Vegetables Squash
Time 49m
Yield 4
Number Of Ingredients 9
Steps:
- Combine pumpkin pie filling, ricotta cheese, cannellini beans, and garlic in a food processor or blender; process until completely smooth. Season with salt and pepper.
- Fill a small bowl with water. Place a damp paper towel over the wonton wrappers. Grease a baking sheet with cooking spray.
- Drop teaspoonfuls of the pumpkin filling into the center of each wonton wrapper. Dip a finger in the bowl of water and run around the edges. Fold wrappers in half, sealing the filling inside. Arrange filled ravioli on the baking sheet.
- Chill ravioli until filling is set, 5 to 10 minutes.
- Preheat oven to 250 degrees F (120 degrees C).
- Bring a large pot of salted water to a boil. Drop 5 to 8 ravioli in the water; cook until they float to the top, 4 to 6 minutes. Transfer to a baking sheet with a large slotted spoon and keep warm in the preheated oven. Repeat with remaining ravioli.
- Pour balsamic vinegar into a large saucepan. Bring to a boil over medium heat; reduce heat and simmer, whisking constantly, until reduced by half, about 5 minutes. Whisk in vegetable broth until sauce reaches desired consistency. Drizzle sauce over ravioli.
Nutrition Facts : Calories 545.9 calories, Carbohydrate 109.6 g, Cholesterol 18.9 mg, Fat 4.4 g, Fiber 14.6 g, Protein 17.2 g, SaturatedFat 1.8 g, Sodium 1124.8 mg, Sugar 2.7 g
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