Total Time
40mins
Prep 30 mins
Cook 10 mins

From chef Pam Anderson's "How to Cook Without a Book", this makes really tasty, easy ravioli that I think are impressive. I saw a similar technique used in a recipe by Dancer (Vegetable Ravioi #5017) that I will be trying as well. The sky's the limit on the fillings and the technique makes light , impressive ravioli that taste special.

Ingredients Nutrition

Directions

  1. Mix all filling ingredients in bowl and set aside.
  2. Bring 2 quarts water to simmer in deep saute pan, add salt and oil.
  3. Heat oven to 200F and warm plates.
  4. Place 6 wonton wrapper on dry surface.
  5. Spoon 1 T of filling in center of each.
  6. With water and your finger, moisten perimeter of each wrapper.
  7. Top with additional wrappers, push out excess air, and seal edges well.
  8. Place completed ravioli on wire racks.
  9. Repeat process with remaining filling.
  10. Simmer 8 ravioli at a time for approximately 3-4 minutes, until translucent and beginning to wrinkle.
  11. Place on serving plates with small amount of cooking liquid- top as desired with sauce, butter or olive oil, Parmesan and pepper.
  12. Serve immediately!
  13. Try different fillings of your choice- the technique is what is rather clever!

Reviews

(1)
Most Helpful

The taste was definately good, but I'm not sure I would call them "quick" or that the final product is "special" enough to warrant the labor.

berry271 June 24, 2010

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