One of my favorite cooking tips from How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart comes from the weeknight Italian section. She suggests using wonton wrappers to make freeform lasagna and giant ravioli! While it's a little labor intensive, it's worth it!
My filling this time was spinach and ricotta, but I've done all cheese and wild mushroom as well. I kind of winged it (and it was kind of four months ago) (holy cow), so I don't really have a recipe, but once you make your filling, you plop about a tablespoon onto the middle of one wonton wrapper. Dip a finger into a bowl of water (my kids loved helping with this part!) and wet the sides of the wonton wrapper. Place another wonton wrapper on top, pushing out extra air and sealing the edges of the wonton wrappers together. Boil in a shallow pan of water for 3-5 minutes.
Pam Anderson suggests serving them topped with a little bit of the starchy pasta water, olive oil, Parmesan and pepper, which is a tasty sauce; my husband tends to prefer marinara. Both are good!
I have to add a suggestion: if you make a huge batch like I did, don't stack them into multiple layers. Even with oil between the layers, they'll get stuck. But hey, then it's basically lasagna, right?
2 comments :
Those sound yuuuummy!
Fun idea!!
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