« The letter "v" | Main | Pennsylvania, Proust, Polkas & Pierogi »
April 22, 2008
homemade mushroom ravioli
Yesterday (thanks to a babysitting Tim), I made a lot of progress on the dissertation front. So my reward today is catching up on some blog posts I've been meaning to write for awhile.
A few weeks ago, we had my mom over for a birthday dinner. I wanted to make something fancy (don't do that often these days, haha). So I found a recipe I had for a Malaysian influenced mushroom tortelloni in curry cream to serve with salmon poached in my slow cooker (the salmon was so easy--I used a large filet instead of four small ones, added lemongrass to the poaching liquid, and laid thin slices of lemon on top).
But when I went to our local grocery store, they had neither mushroom tortelloni or llini or even ravioli. Which inspired me (out of desperation) to try something I've been meaning to do for months. Use wonton wrappers as ravioli substitutes. I thought, even epicurious recipes suggest that, so it can't be too bad!
So, I put 8 ozs. of mushrooms, 3 cloves of garlic, a 1/4 cup of onions together in a food processor, and chopped them until it was a paste with some large chunks left. I mixed the paste with some dry breadcrumbs (about a 1/4 cup)until it was thick, and cooked it in some olive oil for a minute, then added red wine (a couple tablespoons) and balsamic vinegar (about a tablespoon). If I were to do it again, I would make sure I could more of the liquid out, and add some more bread crumbs.
I laid out wonton wrappers on a pan, put a little less than a tablespoon on each one. I then brushed each one with some water along the edges, gently pressed out air with my fingers as I sealed them, then pressed then on each side with a fork.
I think it made about four dozen small ravioli, maybe more. They turned out well, but a tiny bit soggy because I made them too far ahead of time. Next time I would either (a) make them right beforehand, (b) make the filling a little thicker, (c) turn them several times in the fridge, or (d) freeze them right away.
But making ravioli was so easy, and seems like it will be a really fun way to experiment with fun fillings.
Next up...what I did with the leftover wonton wrappers
cooking stuff | By Tim and Jo | 12:08 PM
Trackback Pings
TrackBack URL for this entry:
http://covblogs.com/mt/mt-tb.cgi/12026
Listed below are links to weblogs that reference homemade mushroom ravioli: