The weekend officially started when Luke performed his TGIF dance for me. Let me tell you, I am totally marrying this guy for his dance moves. Boy knows how to work it.
He also believes we are developing a sixth sense that alerts us when Izzy is about to yawn, so we never miss an adorable moment. I do not feel that much responsibility is required for this super power.
Did you know that the Vietnamese word for “wonton” practically falls halfway between the Cantonese and Mandarin pronunciations of the word? I think that is soooo cool.
Can you tell that I am wayyy too tired to be writing this post? Does the absurd randomness of my topics give it away?
I’m basically typing anything that comes to mind. So I best make this quick before I type something incredibly stupid that I will totally regret in the future.
Making ravioli with wonton wrappers is very easy and much less time consuming than trying to roll out your own pasta dough without a pasta machine. Believe me, I’ve tried.
I also happen to love proper wontons, so making a mushrooms version and covering it in pasta sauce seemed like a pretty good deal. I have concluded that it was in fact a very good deal.
- 8 oz button mushrooms
- 6 oz portobello mushrooms (I used reconstituted shiitakes)
- 1 tsp olive oil
- 1 tsp butter
- 2 Tbsp finely chopped onion
- 1/8 tsp salt
- 2 Tbsp grated Parmesan
- 30 wonton wrappers
- Place mushrooms in a food processor and pulse until finely chopped.
- Heat oil and butter in a large nonstick skillet over medium-high heat. Add onions, and sauté for 2 minutes. Add mushrooms and salt; cook 5 minutes or until moisture evaporates, stirring occasionally. Stir in cheese.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons of mushroom mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. I also like to crimp the edges with a fork for extra security.
- Place ravioli on a large baking sheet covered with wax paper.
- Cook ravioli in boiling water for 2 minutes or until tender. Drain and serve with you favorite sauce. The ravioli can also be frozen on the sheet, then transferred to a ziploc bag for storage in the freezer.
Adapted from Taste & Tell