Wonton Ravioli

That seems to be a contradiction in terms, the one being Italian and the other Chinese, but the other day I felt like making Ravioli but didn't feel like the shlep of making pasta. I did, however have a pack of wonton skins in the freezer so I decided to try the easy way. It's certainly not as good as the real thing but very close. Most Chinese grocery shops sell wonton skins. It comes round and square and in different sizes. For the filling I made a spinach and cheese mixture.

INGREDIENTS

1x300 g packet of spinach leaves
1 third of a cup of cream cheese
3 Tablespoons grated Mozzarella cheese
3 Tablespoons grated Parmesan cheese
1 Teaspoon granulated garlic
1 pinch grated nutmeg
salt and pepper
3 Tablespoons of fresh Thyme leaves.

Do take the time to strip the Thyme leaves from the little twigs. It's really worth it as the taste of the time makes this ravioli really special.

 

 

Steam the spinach leaves until wilted. Squeeze out all the liquid and blend. Place the cream cheese (room temp) into a dish and soften with a fork. Add the spinach and other ingredients and mix well to form a kind of paste. This makes 12 ravioli. They are quite big so 4 is enough for one person. 

 

 

Place a dollop of the mixture in the middle of a wonton wrapper. Dip your finger into a bowl of water and wet all around the edge.

Place another wrapper on top and press down around the edges. Seal the edges with the tines of a fork.

 

 

RAVIOLI WAITING TO BE BOILED

 

 

 

Boil the ravioli, in batches. It should take about 3 mins. Place them on a large dish and if you place them on top of each other drizzle some olive oil so that they don't stick to each other. Serve as soon as possible. You can store them uncooked on a tray and cook just before serving as they don't take long.