There’s nothing wrong with wanting a shortcut to make your life easier. Shortcuts in making Ravioli? Check. We got you covered. Get your wonton wrappers ready because we are going to make Ravioli, the quick and easy way
Made of sheets of simple pasta dough that’s rolled out thin, Ravioli is one of the pasta favorites by people. Now while some may enjoy the process of making their own ravioli at home, that may not the case for all, especially those who are tied on time. It’s just a lot easier to order ravioli in a restaurant, but isn’t there a way to make one yourself without having to spend so much time too? Besides, ravioli can be limited in certain countries and not all have the luxury to taste it.
Here’s how this mundane-looking ingredient takes the spotlight, the wonton skin. Not only are wonton skins inexpensive, but they are also one of the quickest ways to jazz up your cooking without much effort on your part. These wonton skins, also known as wonton wrappers, are thin sheets of dough made from flour, egg and water. It’s not all that different from the Italian pasta, except that they are cut into round and square sheets.
Think about it, wonton skins are essentially a safe pouch to hold a filling together. They can be filled with anything you like, from ground meat and vegetables, fish paste, to cream cheese and sweet fillings. Just head over to your local Asian grocery store and get those wonton wrappers to replace pasta. Once you have made your purchase, you are ready to make your “Asian Ravioli”.
- Simply spoon a decent amount of filling (about 3/4 to 1 teaspoon) onto the center of the wonton wrapper.
- Brush a little egg wash around the edges of the wrapper.
- Then lay a second wrapper on top, lining up the corners and pressing it to seal.
Remember to have your wonton wrappers sealed shut after being filled. You certainly don’t want the skin to break while you are cooking them. Now here’s a cool tip too.
If you don’t have a ravioli maker, you can always use an ice cube tray instead. Line your pasta onto an ice cube tray, spoon your fillings into each tray and seal it up with another layer of pasta. Then, just cut out ravioli with a paring knife and you are ready to go. And guess what? You can also freeze your ravioli with an ice cube tray and use it when you are ready to.
Talk about convenience!
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