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Jan 3, 2011 12:50 PM

wonton wrapper raviolis - ideas on how to make them more "al dente"

I made some ravioli last night - turban squash and mushroom filling in Nasoya brand wonton skins, boiled about 4 min - and I wasn't very pleased with the results. The wonton skins were mushy. A second batch I only boiled 3 min and let cool a bit before I ate them. These were a little better.
I'm not ready to give up though. I've been looking through old conversations here, and it seems like most people posting just put themselves in the "this is an awesome way to make ravioli" camp or "these raviolis turn out pasty/mushy/not the right flavor/wontons are too thin"... without a whole lot of info on improving things.
One recommendation to improve the texture was to steam them - I'm a little skeptical of this and saw a few posts stating boiling was better. Also I would only be able to steam like 6 or 8 at once. I guess that's not too many fewer than you can boil at once, but seems like more work to me. Plus they might stick to the steamer basket.
I have a few other ideas I wanted some feedback on.
1. Do you think that doubling up the wrappers would work? If the mushiness/texture problem stems from the thinness of the wrappers, doubling up might solve it? If so, my inclination would just be to paste two together with a little water, then proceed as normal (I used one square wrapper folded in half to make a triangle.
2. Sauteeing - years ago at a bbq I made some ravioli, tossed them with ample olive oil, put 'em in a foil pouch and grilled them. I vaguely remember them being pretty good - better than my boiled ones last night. Am I just remembering through rose colored glasses or might this work in a sautee pan?
3. Boil for 2-3 minutes - since my second batch was better than the first maybe the first were just over cooked?

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  1. Wonton wrapper dough and ravioli dough are quite dissimilar. Wonton wrapper dough uses fewer eggs and no oil. Those two differences would, IMO, make it impossible to gain the el dente texture you might obtain in a well made ravioli in a wonton wrapper.
    Doubling the wrappers would only increase the amount of mushy dough in your ravioli.
    You're better off sautéing your wonton "ravioli" (sort of like a pot sticker) or, as an alternative, you might try boiling them briefly and then sautéing them in a bit of olive oil to firm them up.
    Frankly, I'd recommend starting with a good ravioli dough and forget about trying to make a silk purse out a sow's ear.

    1. Many restaurants have used Wonton wrappers with success. There are two with egg, and one without. Depending on your fillings and cooking times, Wonton wrappers may not be the best for the results you are seeking....but there's no denying their convenience in cooking.

      I would suggest you try full sheet Egg Roll Wrappers made with Egg. They are thicker and double up as Lasagna sheets as well. ...obviously, you would have to cut the could get 4-6 raviolis out of two sheets.

      1. I haven't done this in years but I barely simmered the ravioli just until the skin turned translucent and then quickly removed. I think this was the original recipe I tried. As todao said, it's not the same a regular pasta ravioli but it does work in a pinch, as long as you don't expect the same results. The texture melts in your mouth and is not al dente.

        1. Try another brand of wonton wrap, they are very different in texture between brands. Yes, boil less time will help and make sure don't over fill the pot with raviolis or wontons, because the temp. change of the water for cooking will effect the texture of the ravioli or wonton wraps. If the water stop boiling after you put the raviolis, that means you put too many in it or the pot of water is not big enough. Steam is good too and if you don't want them to stick to the steamer, brush raviolis and/or the steamer with oil will help.

          3 Replies
          1. re: ToxicJungle

            I would use the round gyoza skins which are two crucial millimeters thicker. Preferably the yellow-orange ones that are made with egg dough.

            1. re: Dcfoodblog

              I was going to suggest the same, as well as trying different brands. At the larger Asian markets in the bay area the variety of wrappers and thicknesses makes it easy.

              1. re: Scrapironchef

                True. You can actually look at them through the plastic and see which ones are thicker.

          2. I've never found these to be a successful option. If you were intent on making it work, I wonder if you might just simmer the ravioli in whatever your desired sauce is, skipping the water element altogher. I would point out, too, that even with homemade pasta dough, I don't end up with an al dente bite the same way that you do from dried or frozen ravioli - the same way that fresh pasta and dried pasta are so different.