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Weirdly wonderful fusion – Ravioli using dumpling wrappers (v)

October 2, 2008

I’ve seen a few recipes floating around tastespotting hawking ravioli/tortellini made with wonton wrappers, but I had a few dumpling wrappers in the fridge from when I made dumplings for a potluck (I didn’t photograph, but they were pretty good and I sort of modelled this ravioli filling on them). Anyway, just to assuage your concerns about packaged things, these wrappers (as far as the ingredients go) are made with 100% natural ingredients, and the people who do them are local. Formosa Noodles do them, as well as wonton wrappers, using wheat flour, water and salt only. Find them in the fridge of your closest asian supermarket. I got 50 for $3, a bit steep I guess for a dough you could easily make yourself, but great if you just want to whip something up or if you’re making lots of dumplings (or ravioli!) alone.

I made my ravioli with a chinese celery and two cheese mushroom filling, topped with pan fried leeks and wholemeal crisps, drizzled with the butter the leeks were cooked in. So…undescribably…nice. It was a very filling lunch (partly because I’d had breakfast two hours prior), so I spose you could split the recipe for one for two as a side.

So, I wasn’t making lots, but I was making them alone! The following recipe serves one on its own, so you can easily multiply. It was pretty easy though, it must have taken about 40 minutes from start to table at most (also because I faffed around a bit). Putting the recipe behind a cut because I took lots of pictures of the process. The Barefoot Kitchen Witch inspired me to create ravioli, although by the end of the post I was craving ravioli so bad I didn’t exactly make everything from scratch like she does. If you have time, seriously check her site out – she is a bloody legend. Check the recipes on the right – she makes heaps of stuff from scratch and makes it all sound like a breeze.

Easy ravioli with a yummy buttery topping.

for one as a full meal or two as a side – makes 8

16 dumpling wrappers
a small bowl of water

approx 1/2 to 2/3c chinese celery*, minced/chopped finely
approx 3 button mushrooms, minced/chopped finely
finely grated parmesan (I did 4-5 grates, but didn’t taste it much. Do as much as you like)
1 Tbs cream cheese (preferably the spreadable kind) or ricotta if you’re on some ludicrous diet
lots of freshly ground black pepper

water, sea salt and oil for the boiling pan

approx 10g/2 Tbs butter (use salted, or add if not using salted)
3 thin slices of leek
shaved slices of crusty wholemeal bread, or breadcrumbs

*chinese celery is much (MUCH) smaller than your average celery, and has a much (MUCH) stronger flavour. It’s now in season, check asian supermarkets or just use normal celery chopped finely.

Mix all filling ingredients together in a smallish bowl until well combined and everything is coated in cream cheese/ricotta. DO NOT be tempted to add salt, especially if using ricotta, or your mixture will turn to a slushy soupy mess. Draining it will take up time and waste precious nutrients! It should look sort of like this:

Probably not considered “normal” but remember – that is not the point!

Place a dumpling wrapper on a board, dip your finger in water, and paint the edge of the wrapper. Plop a large teaspoon of filling in the middle, pop another wrapper on top, and push down on the edges to seal. Make sure you squish out as much air as you can during this process. Now for the fun bit – get a fork and doubly seal your filling in, like so:

See how the wrappers don’t match up? That’s rustic and home-made looking, that is. Now set this aside, and repeat until your filling and wrappers are all used up.

Bring a half-full medium saucepan of water, a dash of oil and a generous amount of sea salt (about 1Tbs coarse, 3/4Tbs fine) to a rapid boil (cover to speed the process up). While it’s heating, prepare topping. Melt the butter in a pan on medium heat, and separate leek slices into rings, leaving the centres intact (so you get pretty leaf-shaped things). Throw in bread shavings at this point too, but if you’re using breadcrumbs, throw them in as you turn off the heat.

Once water is rapidly boiling, carefully add each ravioli in. They’ll only need to be in the water for a minute, if that, until their skins turn translucent like this:

Turn heat off at this stage, leaving for another 20 seconds or so before removing carefully (and individually) using a large slotted spoon, and then arranging on a plate.

By this time the leeks and bread should be nicely golden on the bottom and you should be drooling ever so slightly at the smell of leeks being fried gently in butter. Turn off heat, and arrange leeks and bread crisps on the ravioli, then drizzle the remaining butter on the ravioli so it has pretty yellow bits all over. Sigh. Serve immediately. If doing more than 1 batch, the ravioli will keep for a few minutes, so don’t panic, but just keep a careful watch so things don’t burn. Garnish with sprigs of chinese celery, or shaved parmesan, or freshly cracked black pepper. Enjoy!


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