Pumpkin ravioli and a suggestion for those leftover wonton wrappers

We, along with most of the country, are in deep freeze mode and while it is great for cold weather, we do realize you can only make and eat so much soup.  It was time to branch out and one direction we took recently was the exploration of making ravioli with a little help from packaged wonton wrappers.  This pumpkin ravioli which has the easiest sauce ever created seemed like a nice winter dish so we picked up the ingredients and gave it a try. Preparing the filling and folding it into the wonton wrappers was very easy, but we weren’t sure the ravioli would hold together when it hit the hot water. After we got the water to a gentle boil, we dropped the ravioli in and found the filling stayed in place perfectly; in three minutes we had beautiful ravioli. The color (as you can see in the photo) is not particularly pleasing, but the contrast of flavors from the pumpkin filling, a crème fraîche sauce and toasted pumpkin seeds is lovely. We’ve made this a couple of times now and have decided that not only do we like it, we may branch out to a mushroom filling next.


Photo of pumpkin ravioli


While dinner was great, it used only 15 of the wonton wrappers, so the question arises, what can you do with all of the wonton wrappers that are left (at least we didn’t buy the double package).  Our daughter, Nicole, came to our rescue by pointing us to this great option for using them up.  The original recipe calls for toasted sesame seeds as a topping but we have now expanded that to include toasted black sesame seeds, too.  Next, we will probably combine both but either way, these are easy and delicious.  A great accompaniment to soup or a salad.

An update on the wonton wrappers…  We tried them with a teaspoon of Z’atar seasoning added to the cornstarch along with a little extra oil; brushed it on the wrappers and once again topped with a little coarse finishing salt.  Delicious!


Photo of Sesame Wonton Chips   WonTonChips2


Up next will be some information on the other thing we’ve been creating in our kitchen.  Although it isn’t edible, it is certainly useful to a large segment of the population.


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