Food Network…Roger Mooking has some very tasty ideas.  The recipe below made 44 ravioli for me – this did take some time, but give yourself a cooking afternoon (your family can help!), then have a wonderful tasting leisurely meal in front of a movie – we did just that, and nearly ate them all – enjoy!

Wonton Ravioli (with Apple Cider Glaze)

1/2 lb. EACH ground pork AND ground turkeyWonton Ravioli (with Apple Cider Glaze)

1 shallot, finely minced

2 cloves of garlic, finely minced

2 T. chopped fresh sage

1/2 c. grated Asiago

1 t. freshly ground pepper

1 1/2 t. salt

~80 round wonton or dumpling wrappers – this will be over 1 lb. or 454 g, I needed 2 packages of round dumpling wrappers that I found in the fridge of the deli section at the grocery storeWonton Ravioli (with Apple Cider Glaze)

1 egg, lightly beaten for the egg wash

1/4 to 1/2 c. chopped chives for sprinkling and garnish

Glaze4 c. apple cider AND 1 1/2 t. freshly ground black pepper

If all of your ingredients are chopped and prepped, get started by bringing a large pot of salted water to boil.  In a separate medium pot, add the apple cider for the glaze, bring it to a boil and allow it to simmer (while keeping an eye on it!) until it reduces by half and is thick and syrupy – stir in the black pepper and set it aside, your glaze is done.Wonton Ravioli (with Apple Cider Glaze)

To make the filling, add everything but the wrappers, egg and chives to a large bowl and give it a good mix – using your hands is probably the easiest.  Place maybe 6 wrappers on your work surface, brush all with egg, add about 2 teaspoons of filling, gently stretch a second wrapper over top and connect the edges, then gently lift up the complete ravioli, pinch it around the rim to secure, then give it a small squeeze between your palms to release the air, and pinch again.  If you could watch this once, as I was able to, you’d see that it was super simple.  Once you get the hang of it, assembly will be quick.  Lay the assembled ravioli on a baking sheet until you’re ready to start cooking – I’m sure these could be made a bit ahead, but wrap them well so they don’t dry out.

To cook the ravioli, place them into your pot of boiling salted water a few at a time – you don’t want them to crowd and stick together.  Boil for a couple of minutes, gently turn them over and continue to boil until the meat is cooked through – this should take about 5 minutes per batch.  I lifted mine out onto a warm platter to sit until I had them all cooked.

To serve, load up a plate (we left room for salad on our plates), drizzle with the warm apple cider glaze and sprinkle with chives.

Print Friendly, PDF & Email
(Visited 108 times, 1 visits today)