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Wonton Skins for Ravioli??

Has anyone tried this? Success? Did you boil or steam? Any other observations. Thank you.

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  1. I have... I boiled them.

    They were a little messy, but turned out pretty good. I was surprised.

    I didn't think to steam them... that probably would have been a better idea. I haven't tried them since because of the mess factor.

    1 Reply
    1. re: katiepie

      may I suggest sealing edges with cornstarch/water mix....then they stay together boiling, perfectly. Also...only boil for 2 or 3 minutes and pre or par cook meat fillers.

    2. I frequently make ravioli with wonton skins, I find they are very convenient. I brush the edges with water or egg; put a scoop of filling in the middle, and a second wonton skin over that. Then I seal the edges with a fork. To cook them, I boil them for 2-3 minutes. I find that they break easily if overfilled, so steaming them (which I have never tried) might be a a better method. They are eay to freeze also!

      1. the key is not to overstuff, and to steam.. making sure they're not touching each other.

        Works a treat every time.

        2 Replies
        1. re: purple goddess

          Thanks all. I'm making them tomorrow and will try steaming. I'll report back.

          1. re: ClaireWalter

            Hi Claire- what type of ravioli are you making? I have a package of Wonton skins that I need to use... I like your idea. Can you share the recipe? Thanks!

        2. Single wonton skin + your choice of filling (Italo or not), twisted closed in the recular wonton way, steamed = giant tortellini.

          1. I find the texture of steamed wonton skins kind of yucky. Has anyone ever tried using gyoza/dumpling skins for ravioli? I've always wanted to try that.

            4 Replies
            1. re: suse

              I've been wracking my brains and trying to jog the dusty memory, and can't find out who it was, but I recall seeing some chef on tv, using store-bought sheets of fresh lasagne pasta for ravioli.

              I've tried to use wonton skins that way, without the best results. Dumpling skins were ok for texture.... I prefer to use the wonton skins pre-baked in mini muffin tins and filled with... just about anything.

              I've not got around to trying to use the fresh lasagne noodles yet. Has anyone tried that, and had any success with it?

              AnnieG

              1. re: violabratsche

                the take out chef did that. i tried to do it from lasagne sheets, but when i boiled them they broke apart. Worked much better when i cut up the sheets, cooked them, THEN filled them with his pumpkin puree and served with his brown butter and sage. mmm.

                but seriously, if anyone knows how to make ravioli from ready made pasta sheets, please share.

                1. re: hala

                  I've never done this but I saw Michael Chiarello do this on the Foodnetwork: http://www.foodnetwork.com/food/recip...

              2. re: suse

                I've tried ravioli and a large stuffed giant tortellini. I don't know if it's just me, but I find them too tough for this type of use. So I'll be making my own pasta.
                They are ok to steam when making shu mei.