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
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Ingredients
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8
Chinese Dumpling wrappers, thawed
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2 tablespoons
grated cheese
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2 - 3 tablespoons
filling: bolognese, vegetables, meat
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1 tablespoon
olive oil
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basil oil
or 1 teaspoon of pesto mixed with 2 tablespoons of olive oil
Directions
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Put a litre and a half of water to boil in a large pot. Add some salt and olive oil to it.
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Set out 4 wrappers and place some cheese and filling on each.
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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.
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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.
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When this happens, remove with a slotted spoon and plate up.
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To serve, drizzle with some basil oil.
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