Easy Homemade Ravioli with Wontons
Salmon Spinach Pasta Bundles with Lemon Cream Sauce
Delicious homemade ravioli is quick and easy with wonton wrappers.
Making homemade ravioli, once a daunting task saved for only serious Italian cooks, is now something anyone can take on, thanks to handy packs of wonton wrappers. Found in the produce section of your grocery store, wonton wrappers are pre-rolled, pre-cut pasta dough ready to fill.
If you have a pasta maker, you can make homemade ravioli the old fashioned way by mixing up pasta dough and rolling it through the press and then cutting it into squares or circles. There are attachments specifically for ravioli, and separate ravioli molds available through specialty stores.
But once you’ve tried wontons, you may never go back. Experiment with different fillings – ricotta and parmesan cheeses, spinach and mozzarella, beef and chopped herbs – or try this recipe for Salmon-Spinach Ravioli with Lemon Cream Sauce.
For square ravioli, leave the wontons intact. For round ravioli, cut each wonton with a round cookie cutter or the top of a drinking glass.
Serve four of these for a delicious, meatless main dish or two for an impressive appetizer.
Salmon-Spinach Ravioli with Lemon Cream Sauce
- 2 cups chopped fresh spinach
- 6-7-ounce can skinless, boneless salmon, drained and flaked
- 4 ounces cream cheese, softened
- 1 teaspoon dried basil
- 32 wonton wrappers
- ½ cup whipping cream
- ½ cup sour cream
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- Fresh spinach leaves
- 1 tablespoon cooking oil
- Cracked black pepper, fresh basil and lemon thyme (optional)
To make filling, stir together spinach, salmon, cream cheese and basil in a medium mixing bowl. On baking sheets, arrange 16 wonton wrappers. Top each with a slightly rounded tablespoon of filling. Brush edges with water. Top each with a second wrapper. Press edges together or seal ravioli with a pastry wheel.
To make sauce, heat whipping cream over medium heat in a small saucepan. Simmer, uncovered, for 5-6 minutes or until liquid is reduced to ¼ cup, stirring occasionally. Remove from heat. Let cool slightly. Mix in sour cream and heat through but do not boil. Remove from heat. Stir in lemon juice, salt and white pepper.
Line four dinner plates with spinach leaves. In a Dutch oven, bring a potful of water and 1 tablespoon cooking oil to boiling. Drop half of the shaped ravioli into simmering water. Simmer uncovered for 2-3 minutes or until done. Using a slotted spoon, transfer ravioli to spinach-lined plates. Repeat with remaining ravioli. To serve, top ravioli with sauce; sprinkle with black pepper. If desired, garnish with basil and thyme. Serves four.
For more pasta dinner ideas, see Vegetarian Lasagna Dinner, Baked Pasta with Butternut Squash and
