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recipe: ravioli made with dumpling wrappers?

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Has anyone made ravioli with dumpling/ won ton wrappers? How do you stuff and cook?

Thanks!

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  1. I do this pretty regularly, not having a pasta maker. First, they are very thin, so you need to take that into account when choosing your filling (I fill them when the filling is at room temp). They are also a bit delicate and tend to rip easily if you aren't careful. I lay out the wonton wrapper, put a blob (do not overfill; I use maybe 1/2 tsp or so) of filling in center, dampen 2 sides and fold up into a triangle. You have to be sure to get all of the air pockets out or you'll end up with a disaster when you boil them (they explode, leak, etc.). Alternatively, I suppose you could use slightly more filling and put another wrapper on top (using 2) and end up with a large square. I've not tried that way.

    To cook I boil a few at a time in salted water. But only for a few minutes. I let them float to the top (that's maybe a minute) and then I wait about a minute longer. I've found that the longer you cook, the more likely they are to break.

    I fish them out (slotted spoon) and put directly into another pan with the hot sauce (whatever sauce you are using). I find that coating them with the sauce helps to prevent them from sticking together. I think they are much "stickier" than regular ravioli and once they stick together it's nearly impossible to separate them without ripping them. Once they are coated with sauce, I move them to a warmed serving platter. Even when working in batches like this, I find that they don't get cold (I guess the hot ones going on top keeps everything warm).

    DH has always liked the result too (we just had beet & goat cheese ravioli on Thursday). It's much less dough-y than regular ravioli, but we don't mind that. Good luck.

    1 Reply
    1. re: LNG212

      I use one wrapper for the bottom and another wrapper for the top making the larger ravioli. All your other directions apply and it works great for me. We just eat a fewer number of ravs for a serving.

      1. I've been meaning to try some of the dumpling wrapper ravioli from Cooking Light. I'd love to hear how they turn out!

        You can just go to CookingLight.com and search on ravioli and almost all of the recipes that come up will be the won ton wrapper kind. I've had my eye on this pumpkin gorgonzola one...http://find.myrecipes.com/recipes/rec...

        ~TDQ

        1. For Valentine's dessert I made these from Giada on the Food Network for dessert. She used wonton wrappers for the ravioli and Nutella for the filling. She did use an egg wash to seal the edges, but I found my finger dipped in water and running it around all four edges worked just as well.

          http://www.foodnetwork.com/food/recip...

          1. I used to make homemade pasta but I find the won ton wrappers are lighter. I use one for top and one for bottom. They are delicate so it is best to use a pureed filling. I usually serve as an appetizer and serve 3 per person. It looks like a lot but they are so light....

            1. I use the gyoza wrappers, they are thinner that the regular won ton wrappers. 1 each for top and another for the bottom. They are round and i do use an egg wash to seal.