At our house, the rule is that if I cook, Dan has to do the dishes. This is great, because I hate doing the dishes. Even with a dishwasher, I really have to motivate myself to clear the sink, since the dishes still have to be put away once they’re clean. What a hassle.
The stack of dirty dishes in our sink reached epic proportions this weekend. I didn’t want to clean them, obviously, so I sidled up to Dan and started whining.
Me: “C’mon, honey…do the dishes. Pleaaaaassseee? There’s not that many…”
Dan: “Why don’t you do them then!”
Me: “I cook! Who do you think is putting dinner on the table around here??”
Dan: “Woman, you haven’t cooked me dinner in ages!”
Me: [Guilty glance at the gigantic stack of take-out containers by the trash can.]
OK, Dan might have a point. It’s been a while since I’ve cooked a real meal for dinner. There’s been a lot of baking going on, but otherwise we’ve been eating out/ordering in. And, Dan was the one who made burgers last time. Goddamnit. Time to head to Google Reader and FoodGawker for inspiration…
Pioneer Woman had a great post on homemade ravioli two weeks ago, using wonton skins instead of hand-rolled pasta dough. I’d never heard of using wonton wrappers to make ravioli, but it turns out that it’s a pretty common thing. Even the packaging for the skins says “great for wontons, crab rangoons…and ravioli!” Interesting.
I was a skeptic, but now I’m a convert. Wonton-skin ravioli are delicious! And unbelievably easy to make. All you really have to do is throw together a ricotta-based filling, spoon the filling between two wonton wrappers, seal, and boil. Voila, a delicious and filling dinner in 30 minutes or less.
Spinach and Sausage Ravioli (Adapted from the Pioneer Woman’s recipe)
Ingredients:
– 1 package wonton wrappers
– 1-1/2 cups ricotta cheese
– 1/2 cup sauteed spinach, chopped
– 1 Italian sausage, chopped and browned
– 1 cup grated Parmesan
– 1 large egg
– Salt/pepper to taste
– 1 small dish of water (for wetting the edges of the wonton skins)
Steps:
(1) In a large bowl, combine ricotta, egg, Parmesan, sauteed spinach, and browned sausage bits. Season with salt/ground pepper. Mix well.
(2) On a baking sheet, lay out several whole wonton skins.
(3) Spoon about 1 tsp of filling into the center of each skin.
(4) Dip a finger into your water dish, then run it along the 4 edges of each wonton skin.
(5) Lay a second whole wonton wrapper over the first layer with filling. Press down firmly to seal your ravioli shut, making sure to get rid of all the air bubbles.
** To get rid of air bubbles, press the skins together starting from the base of the filling, then work your way to the edges.
(6) Repeat step 5 until all your filling/wrappers are gone.
(7) When all your ravioli are assembled, start boiling water in a large pot. Drop ravioli 3-4 at a time into the boiling water. Let them cook for about 2-3 minutes, then fish the suckers out.
(8) Serve with a creamy sauce, or plain drizzled with olive oil/salt/pepper.
** Normally, we’d go the cream-sauce route, but we decided to change things up and eat our raviolis with olive oil/salt/pepper. Super delicious! Didn’t miss the cream sauce at all.
Wow, excellent! They are just shimmering with olive oil.
I know, I’m kinda addicted to olive oil lately. It might be a problem…eventually.
The use of wonton wraps made this dish a few steps easier than creating dough. I bet I would love the taste too…Can hardly wait to try!
Yeah, I love homemade ravioli but am far too lazy to make my own pasta dough. These taste great though!
This looks delicious!
Please note that the word ravioli is already plural (the singular is raviolo). As such, it doesn’t require an s on the end.
Thanks for the tip! I’m correcting that now 🙂
Yum!!! I have tried wonton wrappers for other things, but not ravioli. I saw this post on erecipecards, gotta try this soon. Thanks for sharing PS If you cook, I can do the dishes
what kind of cream sauce would you recommend?
Hmm. Maybe an afredo-type sauce? Cook some chopped mushrooms and minced garlic with olive oil until fragrant, then add heavy cream and grated Parmesan and stir until thick.
I would do a garlic, parsley and butter sauce. You can even add some onion if you like.
Great idea!
Your Won-Ton Wrapper Raviolis look beautiful! We just had these for dinner on Sunday, I filled mine with a ricotta smoked gouda filling & topped with a sun-dried tomato garlic pesto, I’ll be blogging it this week sometime. BEAUTIFUL work on these tasty treats and I agree with you on how easy AND tasty the wrapper were to use 🙂
Thanks! Your version sounds delicious too! This is definitely my new favorite way to eat ravioli 🙂
I see 1 egg on your ingredient list but did not see it in the steps. Do you mix it in the riccotta mixture?
Yes, the egg goes into the ricotta mixture. Sorry about that!
Tina! I was trying to look for ravioli recipes and found this one haha. You’re famous!!! If I end up making this, I’ll take a pic and send it to you.
Hahaha! Yesssss, please do 😀
I love this wonton wrapper ravioli. I use my melon baller to get a good wrapper to filling ratio and spice it up because I love a good food sweat. I also baked them instead of boiling because your oil topping sounded great and I wanted to try it with a crunch. Thanks for this recipe!!
Your version sounds delicious! Thanks for reading 🙂