Homemade Ravioli ~ Spicy Spinach & Mushroom and Pumpkin Ricotta

DSCI0363This is the Cheating/Shortcut way to make Ravioli. I used Won-ton Wrappers/Egg roll Wrappers. Now I tried this a few ways… Frying the ravioli (picture above) and Boiling the ravioli (picture below) Both taste delicious, however the worse food is for you… the better it tastes… [of course] so yes, the frying was better, slightly firmer texture which I think also made it better.DSCI0365I came up with this filling because I wanted something Fun and Vegetarian, but SUPER spicy. Before I cooked the ravioli it had a strong mushroom taste, but all the flavors evened out when I ate them.

Spicy Spinach & Mushroom Ravioli:  

 Ingredients:

  • 1 (60 ct) package Won-ton Wrappers, or 1 package egg-roll wrappers
  • 1 (10 oz) package chopped spinach, drained
  • 6 oz chopped Bella Mushrooms
  • 2 cups BelGioisio 4-cheese blend (Provolone, Parmesan, Fontina, Asiago)
  • 1 egg (for filling)
  • 2 egg whites (for sealing ravioli)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • Cayenne
  • Crushed Red pepper
  • 1/2 TBsp Dried Basil
  • Salt-n-pep

Steps:

  1. Heat Olive oil in saute pan with 1 TBsp crushed red pepper. Then add onions, then garlic. Cook till Onions are soft, then add Mushrooms. Season with Cayenne, more crushed red pepper, and salt-n-pep to taste.
  2. Remove from heat and let it cool to room temp.
  3. After Mushroom mixture has cooled, throw in food processor with spinach, all the cheese, 1 egg, and Basil.
  4. Put egg whites into a bowl for dipping, lay out wonton wrappers and spoon ~1 TBsp in the center of each. Coat one side of a fresh wonton wrapper with egg and lay across, pushing out air and pressing all sides down to seal (Do this one at a time).
  5. After you have made all your Raviolis use a glass or cookie cutter to shape into round ravioli. (Won-ton’s are square..)
  6. Drop into boiling water for 3-4 mins and remove with a slotted spoon, and place on paper towel to absorb water OR fry in shallow olive oil, rotating sides for ~2 mins.
  7. Serve with Olive oil (or butter), Parmesan and Lemon Juice.

DSCI0366

Now these Pumpkin ones I found the recipe too and was intrigued… Just tasting the filling after I made it I couldn’t tell if I liked the flavor or not… But after they cooked I REALLY enjoyed them. They’re harder to handle than the Spinach-Mushroom ones because they’re a lot softer, which causes the wonton to become slightly doughy (and in the end they’re kind of wrinkly!) But they still taste delicious. I would serve them with a buttery-sage sauce, but I just ate them with Parm on them.I had some extras which I froze, so I’m going to try thawing those out and frying them.. We’ll see how that goes!

Pumpkin Ravioli:  Ingredients:

  •  1 (60 ct) package Won-ton Wrappers, or 1 package egg-roll wrappers
  •  1 cup ricotta cheese
  •  1/2 cup pumpkin puree
  •  1/2 tsp salt
  •  1/4 tsp nutmeg
  •   2 egg whites (for sealing ravioli)
Sage-Butter Sauce:
  • 1 stick butter
  • 2 tsp dried sage
  • 1/4 cup chopped toasted hazelnuts
  • 2 Amoretti cookies, crushed (to top finished dish with)

Steps:

  1. Mix all filling ingredients together, chill in fridge for 30 mins to stiffen a bit.
  2. Put egg whites into a bowl for dipping, lay out wonton wrappers and spoon ~1 TBsp in the center of each. Coat one side of a fresh wonton wrapper with egg and lay across, pushing out air and pressing all sides down to seal (Do this one at a time).
  3. After you have made all your Raviolis use a glass or cookie cutter to shape into round ravioli. (Won-ton’s are square..)
  4. Drop into boiling water for 3-4 mins and remove with a slotted spoon, and place on paper towel to absorb water OR fry in shallow olive oil, rotating sides for ~2 mins.
  5. FOR SAUCE: Melt butter in small saucepan, remove from heat and mix in dried sage. Pour over Ravioli with grated cookies, chopped hazelnuts and/or grated parmesan.

NOTE: The only difference between Won-ton wrappers and Egg-roll wrappers is the size. With the egg-rolls they’re large sheets, so you can put a smaller amount of filling and cut around for smaller ravioli’s.

Bon Appetite!

la petite chef Halloween

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6 Comments Add yours

  1. Mom says:

    These look amazing!!!
    I was talking to someone about how to make these without all the grease of frying but still getting them crisy. She suggested spraying them with olive oil spray and baking at a high temp to crisp. I think that’s worth a try don’t you??

    1. Definitely! I’ll try that with the ones I have left in the freezer!
      Thanks Mom! 🙂

  2. Larissa says:

    What would you suggest as an alternative for the mushrooms in the first recipe?

    1. I was experimenting, you could take it out entirely and add more cheese & ricotta, you could add meat, peppers, butternut squash… Have fun with it! 🙂

  3. Dgrub says:

    Your ravioli photos are awesome! One other good ravioli recipe is mushroom and goat cheese stuffed ravioli with pistachio pesto at http://desigrub.com/2010/02/eat-delicious-food-day/

  4. An impressive share! I’ve just forwarded this onto a friend who was doing a little homework on this. And he actually ordered me dinner due to the fact that I found it for him… lol. So allow me to reword this…. Thanks for the meal!! But yeah, thanks for spending some time to discuss this matter here on your blog.

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