Tuesday, March 29, 2011

Zucchini Wonton Ravioli

SANTA...OH MY GOD! SANTA'S COMING! I KNOW HIM! I KNOW HIM!
well, not really, but he should think about it...i've been pretty good thus far.

back on track...this homemade ravioli recipe, served with my simple pomodoro sauce, makes for a red, white & green plate of yum! speaking of yum, the ravioli takes a dim sum nod by making the pasta shell with wonton wrappers. they really are the new pita? wrap? ah heck, bacon.

and if life's too busy right now, toss it with a light, jarred marinara sauce! hey...i'm a firm believe in at least one canned good at each meal!

{zucchini wonton ravioli}

ingredients {in order of use}
*serves 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 large zucchini
  • 1 cup mozzarella
  • 1/4 cup milk
  • 1/4 cup creme cheese {*i love philadelphia cooking cremes in savory garlic}
  • 1/2 teaspoon oregano
  • salt & pepper
  • 1 egg or 2 teaspoons egg whites
  • 1 pack of square wonton wrappers {easily found at all grocery stores!}
1. pour olive oil in a medium saucepan & bring to low-medium heat. add garlic & cook until translucent.

2. while sautéing, chop off ends of zucchini. using a vegetable peeler, peel long ribbons & chop any leftover you can't peel {if you don't have a peeler, just finely chop}. toss into saucepan with garlic & cook for 5 minutes or until soft. add into blender or food processor.

3. add mozzarella, milk, creme cheese, oregano, salt & pepper to blender/processor. pulse mixture until finely blended. pour into bowl.

4. lay wonton shells on a baking sheet. add a teaspoon of mix to the center of each wonton. using your finger by dipping it in egg whites, moisten edges of wonton & bring opposite sides together to form a triangle. press edges together & seal with fork prongs. repeat with all wontons. when complete, transfer to another baking sheet & cover with wet towel to prevent drying out.


5. when all are prepared, heat a pot of water to boiling. add 4-6 wontons at a time, stirring lightly {if needed} & cook for 2 minutes {they will float to the top when ready}. scoop out using a slotted spoon & keep warm until serving. serve in bowl & top with sauce!

*i leave you with this...is this italian or asian?!

1 comment:

  1. oh my YUM! i can't wait until my life is back on track enough to ... go to the grocery store. i am so trying these!

    ReplyDelete

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