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