I started out this recipe thinking I could make a mushroom version of crab ragoon – which would be totally awesome btw – but soon realized I had the wrong kind of cheese (ricotta) and wasn’t having much luck with the hoisin dipping sauce, so I totally scrapped that idea and went for the next best thing, easy homemade ravioli made from wonton wrappers.
Did you know I’m all about shortcuts?
Shortcuts in the kitchen… shortcuts on the road..
car + shortcut + me = not so happy Lauren when shortcuts are actually long traffic drowning mistakes… ah well, ’tis life
Not gonna lie though, driving shortcuts (for me,) are a must do, it’s the Tom McP in me that says there’s gotta be a better way. Cooking shortcuts on the other hand aren’t always me style.. I mean, I’m all for a quick meal, but shortcuts in cooking can involve things like premade cookie dough (oh hell no,) boxes of trans fat filled bisquick (sorry ma.) store-bought frosting (gross) and cakes in boxes. Not cool if you ask me.
What is cool though:
Store bought pizza dough… not even on the same page as the cookie dough with all that yeast action.
Stock in a box… even though homemade is pretty easy, it takes a while.
Wonton wrappers… cause who can roll out all that dough without a fancy dancy super cool KitchenAid with the ravioli attachment? (I want, I want!)
Not me that’s for sure. I tried making homemade pasta – for the first time – about 5 years ago for a New Years Eve party… at my friends house.
Picture this: a wanderer, in an unknown kitchen, in a typical I-just-graduated-from-college-and-have-no-real-life-cooking-untensils-equipped-kitchen, with a never used pasta machine.
2 hours later, 1 bottle of Champagne and that sage pasta was delicious.
We made a huge mess, and there may or may not have been handprints of flour I had to dust off my black spin-worthy skirt, but I sure learned my lesson.
Wontons are way easier.
So let’s get to it!
Start by making the ravioli filling. I used sautéed mushrooms, shallot and garlic, that I pre-chopped with my food processor (you could do this after, but I’m not one for hot things in plastic,) ricotta cheese, nutmeg, and salt n peppa. <– member them? sure you do.
I then used the same pan (pictured above) to make the sauce, which started with butter and garlic, and ended with half and half and nutmeg. (lots of ands in there) You’ll also find some 1 % milk, which was the main ingredient.. making the ‘light; part of this light cream sauce.
It comes to a bubble and then turn heat low. Do not bring to a boil. Boiling milk and stovetops are no match for each other. Milk is one fast boil-overer.
Na, I don’t speak from experience… I heard about that from a friend.
Anyhoo, lets fill the ravioli before making that sauce, cause it takes longer.
I showed both directions of folding it and found the ladder, where I roll the wonton over the filling, to result in best placement for the filling. It doesn’t matter much though, they all taste the same.
Once you’ve prepped the wontons, you can freeze them, or start boiling water for a 2-3 minute poach.
And there we have it. Homemade wontons with a quality shortcut that doesn’t skimp on flavor or add lots of chemicals, and saves on floury-dresses and messy kitchens.
No need to thank me.
Oh wait, is that pasta in a cream sauce down there? Yeah, about halfway though I gave up folding wontons, added the rest of the filling to the sauce, boiled some pasta and called it a day.
I guess shortcuts are my thing.
What’s your favorite cooking shortcut?
meatless monday featuring mushroom ravioli with a light cream sauce
Prep Time: 15 -20 minutes
Cook Time: 10 minutes
Ingredients (30-35 ravioli)
- About 30 wonton wrappers
- 1 Tbsp grapeseed oil
- 5-6 ounces shittake mushrooms, stems removed
- 2 small shallots
- 3 garlic cloves
- 1/4 c. red wine
- 1/2 c. part skim ricotta cheese
- 1/4 c. Trader Joes Toscan Black Pepper Cheese, shredded (substitute: Pecorino, Parmesan, or the like)
- 1/4 tsp sea salt
- scant 1/4 tsp freshly grated nutmeg
- 1/8 tsp freshly ground black pepper
- 1.5 c. 1% milk
- 1 c. half and half
- 1 Tbsp butter
- 1 small clove garlic
- 1 Tbsp arrowroot (substitute: cornstarch or flour)
- 1/4 c. Trader Joes Touscan Black Pepper Cheese, shredded (substitute: Pecorino, Parmesan, or the like)
- 1/8 – 1/4 tsp freshly grated nutmeg
- 1/4 tsp sea salt + 1/8 tsp Himalayan Pink Salt (or just use more sea salt)
- 1/8 tsp freshly ground black pepper
- Garnish with parsley and a grate of cheese
Start by preparing the filling for the ravioli. In a food processor, finely chop the mushrooms, garlic and shallots. Heat the oil in a large saute pan over medium heat, add the mushroom mixture and saute for about 3-4 minutes.
Add the wine to the pan, and deglaze the bottom of the pan, use the bottom of a wooden spoon to scrape up all the bits. Turn heat to low, cook for 2-3 minutes until the alcohol and liquid has burned off. Turn off heat, place mixture into a glass bowl and set aside to cool. (Do not rinse pan)
Once semi-cooled, about 5 minutes – add the rest of the ingredients and stir to combine.
Prepare a clean working space, lay out wonton wrappers and fetch a small bowl/cup of water.
Spoon 1/2 tablespoon of the mushroom mix onto each wonton.
Use the water and your fingers to wet the sides and edges of the wonton.
Carefully fold wonton over – careful not to trap excess air in there – and seal at the triangular seems. No need to use a fork or anything, simply press with your fingers.
Place filled ravioli on a parchment lined baking sheet for ease. These can go directly into the freezer, freeze, and then go into a freezer bag for future ravioli, or they can go right into a pot of boiling water for 2-3 minutes and be cooked. Drain ravioli with a slotted spoon, to avoid excess water in the sauce.
Enjoy with your favorite sauce or this creamy one…
To make the sauce, start by whisking the arrowroot and milk together in a cup, and set aside. Using the same pan as for sautéing the mushrooms, place on medium heat, add the butter and garlic, sauté for 30 seconds, then add the milk mixture. Stirring often and keeping an eye on the heat, (this will boil over if you have it too high, try medium-low) bring to a bubble for a minute or so, then add the half and half, nutmeg, salt and pepper.
Bring to a bubble again, cook and stir often until thickened, usually around 5-7 minutes.
Once thickened, stir in the cheese, turn heat to low, it will continue to thicken, turn off heat if it’s too thick. Start to bring water to a boil for the ravioli.
Turn off sauce when ravioli is cooked.
Top ravioli with a generous serving of this light creamy black pepper sauce.
Garnish with parsley and a grate of cheese!