I recently found something called won ton wrapper which is mostly used in Chinese cuisine. I thought of making dumpling coz its my favourite appetizer. I was researching abt these wrappers in google, there are loads of things u can do with won tons. I tried out samosa, dumpling crackers and ravioli with wrappers...it was yummy... U can find these wrappers near produces in super market..don't miss it.. u can do lots of snacks !!! The best thing is u can make these and freeze it for later use.. isn't that cool??
I found this ravioli recipe from
food network. It was tasty yet simple.. Lemme give a brief introduction abt ravioli!!!
Ravioli (perhaps a diminutive of
Italian dialectal rava, or
turnip) is a type of filled
pasta composed of a filling sealed between two layers of thin pasta dough. The word ravioli is reminiscent of the
Italian verb ravvolgere ("to wrap"), though the two words are not etymologically connected.[
citation needed]
Ravioli is often topped with a red
tomato-based sauce: though tomatoes were introduced to European botanists in the 16th century,
tomato sauce makes a surprisingly late entry in Italian cuisine: in 1692.
[1] More delicate fillings are often paired with sage and melted butter, or more rarely with
pesto- or broth-based sauces. Cream sauces are foreign to Italian traditional cuisine.[
citation needed]
Though the dish is of Italian origin, the oldest known recipe is an
Anglo-Norman vellum manuscript from the 1290s.
[2]. Sicilian ravioli and Malta's ravjul may thus be older than North Italian ones. Maltese ravjul are stuffed with irkotta, the locally produced sheep's-milk ricotta, or with gbejna, the traditional fresh sheep's-milk cheese.
In
Venice, the mid-14th century manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth, a recipe that would be familiar today save for its medieval powdering of "sweet and strong spices".
[3] In Tuscany, some of the earliest mentions of the dish come from the personal letters of
Francesco di Marco Datini, a merchant of
Prato in the 14th century. In Rome, ravioli were already well-known when
Bartolomeo Scappi served them with boiled chicken to the
papal conclave of 1549.
[4] (
Source: Wikipedia)...
Won ton wrappers
Like any other form of
wrap, won ton wrappers can be made at home from fresh dough. However, they are typically bought in large semi-cubical blocks of pre-made individual wrappers, with
cornstarch dusted between the wrappers to keep them from sticking together. Because the wrappers are quite thin, they dry out within a few hours of opening the package, making them brittle and unusable...
Ingredients:
Ravioli
5 won ton wrappers
water
Filling:
2 tbsp Ricotta cheese
1/4 cup frozen spinach
2 tbsp corn
few piece of shredded chicken
salt & pepper
Tomato sauce
1/4 cup plus 2 teaspoons extra-virgin olive oil
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese
Salt and freshly black pepper
3 tablespoons freshly grated Parmesan
2 tablespoons thinly sliced fresh basil leaves
Preparation:
Ravioli
Mix all the ingredients mentioned for filling.
Put 1 won ton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water. Put a second wrapper over the first, pressing down around the filling to force out the air or fold the won ton in triangular shape, seal the edges well, and trim the excess dough around the filling with a decorative cutter or sharp knife. Make won ton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a dry kitchen towel, and turn them occasionally to let them dry slightly.
Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added). Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm.
Tomato sauce
Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.
Ingredients:
