Thursday, September 24, 2009

Best. Tip. Ever.

Chocolate hazelnut ravioli with Beau's (beer) and milk chocolate ice cream.

There are many reasons why you will not see me attempt to make my own pasta (not the least of which is the fact that I live a block away from Little Italy.) Other reasons include the availability of a multitude of excellent dried and fresh grocery store varieties and my general aversion to dough. But, most of all it's because, a while ago, I discovered this ridiculously easy way to get creative with ravioli.

All you need is: wonton wrappers (available in any grocery store), cornstarch and filling.*

Instructions: Dust a cookie sheet or storage container with cornstarch. Dissolve 2 tbsp of cornstarch in water. Spoon about 1 tbsp of filling onto a wrapper. Fold the wrapper over and seal the inside edges with the cornstarch liquid. Refrigerate overnight or for at least 1 hr. To cook: boil for 3 min, or steam in a bamboo steamer lined with parchment for 4 min.


Fillings could include:
 – chocolate (my latest discovery; pictured above, made with a Cadbury's chocolate hazelnut bar)
– cooked pumpkin or butternut squash purée — serve with tomato sauce and chèvre or browned butter and sage
– crab meat with chopped red peppers and a splash of heavy cream — sauté in lemon butter and chopped chives
– ricotta and chopped shiitake mushrooms — serve with tomato sauce
– corn and black bean
– salmon and black sesame seed
– Peking duck amd orange zest
– chopped shrimp and green onions

On that high note I'm ending the tradition of posting a weekly tip. (For a little while anyway.)

Best,

kh

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2 comments:

Brooke-Linsee Faith said...

I am going to make these. I am excited. My family loves trying new desserts. This looks interesting and fun.

Kristen said...

That's great! I hope you enjoy them. (Let me know how it works out.)