I like to think that if I had a pasta machine, I'd make my own pasta. I probably would. I make my own everything else, but I'm also really, really good at using stuff already made.
The amount of things I can come up with for ravioli fillings absolutely gets me excited. I have to work on sauces that don't feature cream, but I just love them so much that I always tend to go back to them. I just don't get anywhere near as excited about a tomato sauce, no matter how hard I try. If you have any suggestions, I'm all ears! Fillings I'm fine with, deviating from favourite sauces I am not.
Anyway, enjoy this shortcut to lovely ravioli... I'm a fan!
Serves 2, with leftovers
Ingredients
1 packet wonton wrappers
3/4 cup sundried tomatoes
1 cup boiling water
3/4 cup feta
handful torn basil
1/2 onion, chopped finely
1 tablespoon butter
2 cloves garlic, minced
300ml cream
1 cup grated parmesan
salt and pepper
Directions
1. Pour boiling water over sundried tomatoes and leave to rehydrate for 30 minutes or so.
2. Drain tomatoes and chop into small pieces. Mix in a bowl with feta, onion and basil.
3. Lay out wonton wrappers and place a teaspoon of mixture in the middle of each one. Wet the edges with water and fold over any way you want to enclose the filling. Make sure it's totally sealed or you'll lose all your filling goodness!
4. Heat the butter and garlic in a frying pan over medium heat until soft. Add cream and bring to a boil. Boil until slightly thickened and reduced. Add parmesan, check for seasoning.
5. In a pot of boiling salted water, add the ravioli and boil 3-4 minutes until ravioli is floaty and filling heated through.
6. Serve with the parmesan cream sauce, extra basil and cracked black pepper on top and even more parmesan. And possibly some kind of salad or delicious bread on the side.
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Where it says "Name", you might like to add the name of your dish instead or as well.
And please... no seafood! I'm no militant veg head, but I draw the line there.
yuuuum. yes to cream sauces- why change if it's working for you?!
ReplyDeleteWonton wrappers are such a great way to make a delicous pasta. Your ingredient combination sounds delicious!
ReplyDeleteWonton wrappers? Genius!
ReplyDeleteHi Stacey. I saw your tweet on this earlier and have not stopped thinking about it all day! Just had to come and check out the recipe...will definitely be trying this out! Thanks :)
ReplyDeleteCas x
I've experiement with wonton wrapper they are surprisingly easy to work with. Thanks for the party. By the way your redesign of your blog looks great.
ReplyDeleteThis looks so yummy and we often wonder what to do with the leftover wonton wrappers when we make pot stickers with them...totally going to give this a try. x
ReplyDeleteHa 'cos I worry when people look at my pasta recipes, they get one kind of sauce only!
ReplyDeleteIt's a winner... can't go wrong with it!
ReplyDeleteI'm all about EASY!
ReplyDeleteI hope it lives up to your expectations!
ReplyDeleteOh I'm pleased you like it, thank you!
ReplyDeleteOh pot stickers. Is there anything I love more?!
ReplyDeleteExcited about trying this! Did you use heavy cream...or whipping cream? I went to get the ingredients and want to make sure that i didn't get the wrong one. : ) Thanks! -EK
ReplyDeleteIn Australia, they're the same thing! It's not going to be whipped, so I'd say heavy cream for you :-)
ReplyDeleteThank you! It gets confusing here. Three different cartons with three different names. : )
ReplyDeleteOh my gosh, I can imagine. I think I will start using American terms! Our single pouring cream is like your heavy cream, and then we have thickened cream with gelatine or emulsifiers added, but both can be used for whipping. Then we have light cream for cooking, but if you're going to have cream, you may as well have full-fat! And we don't have cream in our coffee, which makes me cry because I like it much more than milk. But our cream here is different to the cream you have in your coffee, and we don't have half-and-half... I think I'm just going to have to move over there!
ReplyDelete