Did you know you can make ravioli using wonton wrappers? Have I blown your mind? No need to make homemade pasta when you can use readily available wonton wrappers. Another tip? Make these early in the day, and when it's time for dinner, the only thing left to do is boil the water. This ravioli is filled with cheese and herbs, and a light beef broth cuts through the richness of the dish.
- 2 ¾ cups grated sharp white Cheddar cheese
- 1 ¼ cups finely grated pecorino Romano
- 1/3 cup crème fraîche (you can substitute sour cream)
- 4 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh Italian parsley
- 2 teaspoons finely grated lemon peel
- 50 wonton wrappers (look in the refrigerated Asian section of your grocery store)
- 1 large egg white, lightly beaten
- 1 cup low-salt organic beef broth
- 4 tablespoons butter
Toss Cheddar and Romano cheese in a medium bowl to blend. Stir in the crème fraîche, 3 tablespoons chives, 2 tablespoons parsley and lemon peel. Season to taste with salt and pepper.
Line a baking sheet with parchment or saran wrap. Lay out the wonton wrappers on the baking sheet, in a single layer. Place 1 heaping teaspoon of cheese mixture in the center of each wonton wrapper. With a silicon brush, brush the edges of each wrapper with egg white. Fold wrapper corner to corner, and then press the edges to seal.
Repeat with remaining wonton wrappers and filling. You can make the raviolis ahead of time. Cover the baking sheet with saran wrap and refrigerate for up to 6 hours. You can also freeze for up to 1 week.
In a small saucepan, over high heat, boil the broth and butter, about 5 minutes. Whisk in remaining chives and 1 tablespoon parsley. Season to taste with salt and pepper. Keep warm on low heat.
Bring a large pot of water to boil. Once boiling, add a generous pinch of salt and cook the ravioli. The ravioli will float to the top when done, which should only take about 3 minutes.
Using a slotted spoon, transfer ravioli to individual bowls, ladle broth mixture over the ravioli and serve immediately.
From Bon Appetit magazine, recipe from Bath’s restaurant in Paris