Wonton as ravioli.. improvised

So I've used the wonton skin trick to make ravioli before.. and I've recommended that many times for people that don't care to make fresh pasta. I started thinking about it and really the only complaint I had with using wonton skins as fresh pasta, is that at al dente they are a little too thick.

So began my experiment... using my kitchenaid pasta roller... with varying widths... I started moving a wonton sheet through the roller. It was already coated with what I think is corn starch.. I had no issue.. didn't need to add flour.

Here's what I ended up with after 2 runs..

Quote:

Originally Posted by IceMan 

eastshores shows a really cool finished product of a good suggestion.  I've done that too.  If you want to go off the reservation and into the "super-cool" world, try this.  Sandwich leaves of basil, thyme and rosemary *  between two(2) won-tons before rolling them through the pasta roller.  It comes out looking really cool. 

 

* you can use any herbage you want, I just like basil, thyme and rosemary

That's an awesome idea! I'll definitely give that a shot. I can imagine mixing baby spinach and basil leaves.. I'd go with a simple ricotta filling and just olive oil and garlic to let the herbs take the spotlight.. ok my mouth is watering now!

Ok.. I need some help here! I did everything as planned.. and even got a new nifty ravioli cutter/sealer today that I ordered off amazon. Tonight the culmination of my work and my new toy was executed at my buddies house.

DISASTER... absolute disaster. I've never worked so hard for an idea only to have it turn into complete garbage. My ravioli turned into a gloppy sticky nasty mess. My mind is racing but I think my mistake was boiling them before tossing them in a sauce.. they are so thin that I guess they would be best just cooked to order via saute. I was absolutely humbled tonight. I need the guidance of you guys.. I don't have anywhere near the experience some of you have.. let me know where I went wrong

Here's what they looked liked.. that stupid tool wouldn't seal them as thin as they were.. my buddy took it apart and removed the cutter.. then at least we could use it to seal em. A fork works just about as well and is more reliable!

Thanks for the advice guys. I did use an egg wash to seal the edges. Everything seemed perfect up until I actually cooked them, then they just got really slimy.. I don't really understand it yet because I never have had that problem in the past when I used them as they come from the store. I will give it another shot soon. I didn't think I could do something so basic wrong but the results speak for themselves. I wont get frustrated.. I know it's going to work out in the long run to be something really good!

They did sit.. for the time it took me to make them and some got soggy enough that they started to stick together. I was laying them on a plate on top of one another. The filling wasn't particularly wet, but now that you mention it, it definitely added some moisture to the skins. Enough that I had to throw a couple away because they stuck together and broke when I tried to pull them apart.

Thanks for the inputs. I think to sum things up I did a couple things wrong.

1. I didn't keep the ravioli separate and dry (should have lightly dusted in flour and kept them on a sheet in the fridge until all were ready.
2. I should never have boiled them first.. due to the fact that I rolled them so thin, which was an objective of mine, there was no reason to par cook them. I believe sauteed would be best, in something like olive oil and garlic or pesto. Possibly just cooked for 3-5 minutes in a sauce that is up to temp.
3. It is possible I went to far and they were too thin, time will tell on this one.

I'll update everyone when I attempt this again!