Tue February 2,2010
Hello, hello!
Last night reminded me that I am far from being a perfectionist, and could work on my patience a bit more.
For some reason I had the urge to make mushroom ravioli with wonton wrappers for dinner. Why oh why didn’t anyone warn me that using wonton wrappers is super time consuming and a pain in the bee-hind? I am a 30-minute meal kind of gal!
I started preparing dinner at 6pm, and didn’t eat until 7:50. Thankfully I had 10 minutes to scarf down my food before my weekly Bachelor get together!
I came across these Nasoya wonton wrappers while I was at the grocery store yesterday.
And I thought “Ooooh! How fun! I should make ravioli!”
I didn’t take me long to regret my decision.
I began the food prep by chopping up cremini and shitake mushrooms in the food processor.
There were about 2 cups of mushrooms.
I also diced 1 medium onion, but onions never photograph well. Or at least don’t know how to photograph them well :)
I heated up ~ 1 tbsp of butter and 1 tbsp of canola oil over medium heat.
Then I sautéed the onions for 5 minutes before I added them mushrooms.
While the mushrooms were cooking, I laid out several wonton wrappers for stuffing.
If only I knew how long it was going to take to stuff each and every wrapper…
Once the mushrooms were cooked (it only took about 3 or 4 minutes), I transferred them to a bowl and added 3.5 oz. of goat cheese.
It looks gross, but I assure you the taste was delicious.
Time to assemble!
I brushed egg whites on the edges so that they would stick together.
After I made 7, I quickly realized there was no way I was going to assemble the rest of the 50 wonton wrappers this way! I was getting really sloppy with my folding and my patience was wearing thin when I saw how much filling was left.
At the advice of Chris, I then used two wonton wrappers per each spoonful of mushroom mix. Ahhh….much better.
Twice as many wonton wrappers and twice as much filling! Genius.
I glanced at the clock after I put together a few more raviolis and decided I needed to pass the torch to someone else so I could begin cooking them.
Thanks hon!
Finally time to cook!
I added a touch of olive oil to the pan before I put the raviolis in.
Once the bottoms were browned, I added ~ 1/4 cup of water and covered for 2 minutes (browned side down).
Once I removed the cover, I flipped them so that the other side would brown a bit.
I repeated this process two more times in order to cook all of the raviolis.
Phew! It’s about freakin’ time I get to eat!
Even though the process was looong and requires a lot of patience, I must say that they were a delight to eat!
They look boring, but I assure you the filling was tastylicious.
I had a side of marinara sauce for dipping, which I used a little bit of.
Next time I plan on making ravioli, I will devote an entire Sunday afternoon for preparation!
Lesson learned.
******
I worked so hard at dinner last night all I could manage this morning was a bowl of cereal for breakfast.
Half Nature’s Path Flax Plus and half Pumpkin Raisin Crunch.
And half of an English Muffin.
With almond butter.
Nice & easy :)
Have you ever made ravioli with wonton wrappers before?
Oh, they are such a pain. I’ve made dumplings with the wrappers before. IF I make anything with them I try to just make half a pack at a time, and use the other half as just plain baked wonton crisps or something.
We’re looking forward to having you and Chris over on Friday, hope you can still make it.
Wow that looks like a lot of work, but they really do look delicious and very pretty! Nice job! I made some bulgur last night – inspired by your post yesterday. Thanks!
I am so impressed! I have tried ravioli before and failed miserably.
Oh man, that sounds and looks so good. Mushrooms and goat cheese?? MM!
These look awesome !! I’m jealous at your ravioli making skills
Those ravioli look AMAZING! my only concern (read – why i haven’t bought those nasoya wrappers yet) – is i’m afraid they ravioli will turn out crunchy instead of soft like a pasta texture. did you have that problem?
I have never made them before but have wanted to try it out. Wow, I didn’t realize it was so much work. Very impressive!! I have wanted to try making pot stickers/dumplings too, I would imagine they are just as much work as your raviolis!
I’ve made spinach ravioli before. It wasn’t bad because I made it just for me. It was delicious!
I also made ravioli with these wrappers last month and blogged about it. Agreed…very time consumming, but very good at the same time. I still have some in the freezer to eat!
I have tried to make ravioli using the wonton wrappers before. And I failed miserably. And the reason was because, I too, tried to rush through it. And you are so right, you need a lot of time to make them pretty and right!
Next time I attempt (and there will be a next time since I have to prove I can do it!)I will attempt on a lazy Sunday afternoon.
Wow that looks intensive!! But it does look yummy in the end. I might have to try it on a sunday.
wow you must have the patience of a saint. :) i am willing so spend 20-30 minutes max when i make food!
Those look so good! I’ve done butternut squash raviolis. A pain to make, but so good!
I have made them and it does take much longer than expected. i just assembled and boiled mine though (omitting the pan fry step). they were delish. i also use the mushroom/shallot filling and put in poblano peppers. add cheese or not. cover with Rotel and bake in the oven. spicy and amazing.
They look amazing, but I’m like you and could never handle how long it would take!
I’ve never tried it because like you, I am a 30 minute meal gal. Actually I’m like a 15 minute meal gal, if it takes any longer I need to stop for snacks.
I am super impressed–your ravioli (using both methods) are beautiful! Kudos on a lovely meal:)
I have never thought about using wonton wrappers for ravioli! Sorry it was such a task, but at least now you know how the process goes. It sounds like they were delicious :)