If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I find it easy to cheat....with food. Find shortcuts to accomplish recipes. Like those that call for fresh pasta in making ravioli or tortellini....or those puff pastry recipes. In 2010, all...well, a lot of my cheat's routes will vanish forever. I will accomplish so much...and you'll be there to cheer me on. Thanks. But before then, just in case you'd like some last-minute 2009 ravioli, here's a recipe —Kitchen Butterfly
Chinese Dumpling wrappers, thawed
tablespoons grated cheese
2 - 3
tablespoons filling: bolognese, vegetables, meat
tablespoon olive oil
or 1 teaspoon of pesto mixed with 2 tablespoons of olive oil
- Put a litre and a half of water to boil in a large pot. Add some salt and olive oil to it.
- Set out 4 wrappers and place some cheese and filling on each.
- Using some water, wet all around the edges of one filling-laden dumpling wrapper and and carefully place a dumpling wrapper on the top, to form a parcel. Work from the core, with the filling to the outside, pressing out the air and pinching together the edges to ensure they're sealed and no filling leaks.
- Repeat for the other 3 'ravioli' and when done gently lower into pan. Ravioli will sink to the bottom at the start of cooking but will slowly rise to the top, about 8-10 minutes.
- When this happens, remove with a slotted spoon and plate up.
- To serve, drizzle with some basil oil.
- This recipe was entered in the contest for Your Best Dumplings
- This recipe was entered in the contest for Your Best New Year's Resolution Dish