Ingredient 31 - Wonton Wrappers

Wonton wrappers could be described as the Chinese version of pasta.

The wrappers themselves are made of flour, egg and water. Traditionally they are filled with a meat mixture, steamed or deep fried and served up as pocket sized little dumplings.

Today however the wrappers are become particularly versatile – used as savoury quiche bases, fried to form dipping crackers, steamed and served in soups, and turned into chocolate and almond dumplings.

Here the wonton wrappers take a twist on the traditional ravioli.

Naughty but delicious!

Pumpkin Ravioli with Balsamic Butter and Walnuts

Serves 3

Pumpkin – approx. 300g piece

⅛ cup freshly grated Parmesan cheese

½ cup Ricotta cheese

1 packet frozen Wonton Wrappers (square, 40)

3tsp good quality balsamic vinegar

6 tbsp butter

⅓ cup chopped walnuts

• Preheat oven to 180.
• Remove wonton wrappers from freezer and bring to room temperature.
• Slice skin off pumpkin and chop into small chunks. Place pumpkin on a baking tray, drizzle generously with olive oil and roast for 30min or until soft.
• Mash the pumpkin until smooth in a mixing bowl. Add the ricotta and parmesan cheese and mix well.
• Remove wonton wrappers from packet. Trim them into small squares with a sharp knife – approx. 4x4cm.
• To make the ravioli place a wonton square on the chopping board, spoon 1 good teaspoon of pumpkin mixture into the middle of the square, wet your finger with water and trace the square border, place a piece of wonton wrapper on top and then gently push down, allowing the wrappers to stick together. Make sure you squeeze out any excess air whilst doing this. Then gently press the fork tongs on the edges of the ravioli creating the serrated ‘fancy look’. Repeat with remaining mixture.
• Bring a large saucepan of salted water to the boil. Gently spoon around 4 ravioli into the boiling water and cook for about 3min or until edges curl up and the ravioli float to the top. Remove and drain. Repeat with remaining ravioli.
• Be careful not to overcook the ravioli as this causes the wonton wrappers increase greatly in size, become very floppy, and you will also lose the serrated fancy edge.
• Heat a fry pan over medium-low heat. Place the butter and walnuts in the pan and simmer for about 2min until bubbling, add the balsamic and simmer for a further 2min.
• Arrange the ravioli on plates, spoon over the balsamic butter mixture and nuts and serve immediately.