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Weekend Review: WonTon Wrappers
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As you have probably already figured out, I LOVE these things! I have never used them before, although I am sure that some of you already have, and I hope that you love them as much as I do!
First Thoughts: They are a lot thicker than I thought, but once they cook they do become much thinner and almost translucent if boiled. I haven't tried fying these yet, but I definitely am going to try it...you could even make fried ravioli. These would be great to stuff just about anything in, sweet or savory. You may want to try to put some nutella and fruit into them and fry them, or you could put some type of shredded meat and veggies in them and fry them...the possibilities are endless, and I think these might become a staple in my fridge! The only thing to remember is that you need to keep these covered because they will dry out. But you can just put them onto a baking sheet as you are working and cover them with plastic wrap. Rating: 5 stars!
Roasted Red Potatoes
Roasting is such an easy and delicious cooking method. Typically the winter months are better for this method because it helps heat up your home. There is nothing better than making a delicious meal that makes your home feel and smell homey. And for some reason when I think about red potatoes, I always think of parsley as a flavor pair. There is something about the richness of the potatoes along with the grass-y-ness of the parsley that goes so well to me.
Tuesday Tip: Food Storage
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Tip of the week:
Do NOT store your potatoes and onions near each other. When one goes bad, they all go bad. I store my potatoes in a veggie basket on the counter, and I store my onions in the produce drawer of myrefrigerator. This is also true with banana's. Have you ever noticed that as soon as one starts to turn, they all follow? Remove the one that's going bad and you should be ok for a little longer. Also, make sure to hang your banana's for longer freshness. *Photo taken from: breakfastblogger.com
Crunchy Cod
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Does anyone else make 2 or more meals at dinner time? I feel like I shouldn't deprive or limit what my husband eats just because I don't eat meat and am allergic to fish...so I find myself making him some type of meat/fish dinner, and making myself something different. I know that this 'aiming to please' attitude will kill me when I have children!
WonTon Ravioli
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I have a dirty secret to share...although I am very proud of my Italian Heritage, I am very intimidated by making my own ravioli. So, with that said....I have cheated! I have seen a lot of recipes using WonTon wrappers, and recently saw them at my local grocery store. I decided that this would be as good of a time as any to make ravioli using wonton wrappers. I will have to admit that I was a little nervous about cooking them, because it is very important to seal the edges so that they don't explode when you boil them, but I was also worried about what they would taste like.
Things started off a little rough, because I wanted to make a spinach and mushroom filling with Ricotta cheese, but found that my spinach and mushrooms had sadly gone bad before I could use them. This started a refrigerator binge, and I decided to clean out the whole thing. But in doing this, I found some squash and zucchini that needed to be used before it went bad, as well as a shallot. Woohoooo! So I peeled, and chopped the squash, zucchini and shallot, and then also minced 2 gloves of garlic just for good measure...you can't have ravioli without garlic, right? After chopping everything, I threw all of the veggies into a skillet with a little bit of Olive oil, salt and pepper, and then just let them get soft. While they were working in the pan I took out 2 bowls and 2 eggs. In one bowl I cracked the egg and beat it with about a teaspoon of water. This was going to be the egg wash that I would need to seal my ravioli together. I then cracked an egg into the other bowl and about a cup of ricotta cheese, salt and pepper, and then just stirred to combine everything together. After the veggies were beautifully cooked, I let them cool for a bit before adding them to my Ricotta mixture. Once they were combined into the cheese it was time to assemble the ravioli. I laid about 8 wonton wrappers out on a cutting board and by dipping my finger into the egg wash, I was then able to rub all around the outside of each of the wrappers. If you have a pastry brush, you could use that instead of your fingers, but my kitchen is pretty minimal with gadgets, so I just used what I had. :) The next step is to take about a teaspoon of your cheese and veggie mixture and place it in the center of the wrappers. This is where you can now decide what shape you would like your ravioli to be. I did some where I took another wonton wrapper (which had also been egg washed) and placed it on top of the filling, and I did some where I just folded the wrapper so that it made a triangle.
Once you have done enough ravioli's you can start to drop them into boiling salty water. You want to take a spoon a and stir the pot before you put the ravioli in so that you make a whirlpool, as you are stirring you can then drop in your ravioli. Whatever leftovers you may have can be placed on a baking sheet that is lined with parchment, and then covered in plastic wrap and put in the refrigerator before they are cooked. Let the ravioli cook until it has floated up to the top of the pot (about 2-3 minutes) This can then be served with a brown butter sauce, vodka sauce, or any sauce that you may like.
Ingredients List:
2 eggs
1 cup Ricotta Cheese
1 zucchini
1 squash
1 shallot
WonTon wrappers
Garlic
Salt and Pepper
Sauce
