A thousand thank-yous to Joy the Baker, who introduced me to the concept of using wonton wrappers to make ravioli. What a phenomenal, time-saving, game-changing idea. Creative, healthful fillings are fun and easy to whip up. Goodbye store-bought ravioli. This semi-homemade version beats the pants off those impostors.
I used Joy’s recipe for the filling, a bright and garlicky pesto made from frozen green peas. I opted for half peas and half edamame. I also used a giant clove of garlic, which explains why mine was so garlicky. The rest of the filling is simple: one shallot, the zest of half a lemon, the juice of a full lemon, 1/3 cup breadcrumbs, 1/2 cup grated or shredded parmesan, 1/4 cup olive oil. Place all ingredients (including steamed peas and/or edamame and garlic clove) in a food processor and pulse until combined. The result is a gorgeous green and intoxicating pesto. It’d make a beautiful substitute for hummus.
As for the wonton wrappers, they’re easier to come by than you’d think. Available at all Asian food stores, wonton wrappers are increasingly available in typical grocery stores too. Ask. It’s so worth it. We had wonton wrappers on hand from our dumpling night and so I jumped at this recipe as soon as I saw it. My motivation for considering wonton wrappers a staple on the grocery list just quadrupled.
The most time-consuming process by far is pulling out, cleaning, and putting away the food processor. Particularly when it’s kept beneath a mountain of mixing bowls and measuring cups and splatter screens. Assembling the ravioli might technically take a bit longer, but seeing as that can be done while passively doing something else (watching tv, having a conversation, reflecting on the meaning of life), it doesn’t feel like it. Joy calls it brain food because you can zone out while folding the ravioli pockets. I call it therapy.
Once assembled, I blanched the ravioli in boiling water for 2-3 minutes and then tossed them in olive oil with fried shaved garlic. Dusted with freshly shredded parmesan and voilá. Simple, garlicky, delicious.
These puppies are so good. I cannot wait to make variations: roasted tomato ricotta, creamy mushroom, sun-dried tomato and olive, asparagus pesto — the possibilities are endless. Sunday dinner just got a facelift.
Recipe adapted from Joy the Baker.
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