Yes, wonton wrappers are indeed just a thin, pre-rolled, precut pasta, and they make a time-saving shortcut for homemade ravioli. This Mushroom Walnut Ravioli is easy and delicious. Serve with Lemon Herb Sauce (recipe follows) or a sauce of your choice. Makes about 4 servings.
Mushroom Walnut Ravioli
2 tbsp olive oil
250 g button or cremini mushrooms, finely chopped
1 medium onion, finely chopped
2/3 cup chopped walnuts
1 tbsp lemon juice
2 tsp Italian seasoning
Salt and pepper
64 wonton wrappers (3-inch dia.)
1. In a skillet, heat oil over medium-high heat; cook mushrooms and onions, stirring often, until mushrooms start to brown, about 5 minutes.
2. Push mixture to one side of skillet. Add walnuts; cook, stirring, until fragrant and lightly browned, about 2 minutes. Combine walnuts and mushroom mixture with lemon juice and Italian seasoning. Add salt and pepper to taste. Move to a bowl.
3. Lay wrapper on work surface; place 1 tbsp filling in centre. Top with a second wrapper, wetting edges, squeezing gently to remove air pockets, and pressing to seal. Repeat with remaining wrappers and filling.
4. In large pot of lightly salted boiling water, cook ravioli until wrappers are tender and translucent, about 4 minutes. Using a slotted spoon, transfer to serving plates. Spoon Lemon Herb Sauce (below) overtop.
Lemon Herb Sauce
¼ cup butter
1 tsp chopped fresh rosemary or fresh sage
2 tbsp lemon juice
In a saucepan, melt butter over medium heat, stirring frequently. When butter becomes foamy, after about 4 minutes, add rosemary or sage; keep cooking and stirring until butter begins to brown, about 2 minutes. Remove from heat, and stir in lemon juice. Makes 4 servings.
These recipes originally appeared in the Winter 2019 issue of Cottage Life.
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