Wonton Ravioli (with Apple Cider Glaze)

  • Author: Meagan


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 turkey

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 store

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.

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.

  • Category: Pasta, Ground Pork, Ground Turkey/Chicken


From Meagan's Kitchen

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