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Food Hacks Blog

Just for the Hack of it.

Danielle Rose

Italian ravioli with an Asian twist

Posted by Danielle Rose on November 17th, 2014
Italian ravioli with an Asian twist

This quick and simple food hack delivers fresh, homemade raviolis to the table in next to no time!

One of my all-time favourite foods on the planet is fresh, homemade pasta, particularly when filled with a creamy, cheesy, and herbaceous filling. It makes my mouth water, puts my mind at ease, and relaxes my entire body. But let’s face it, finding the time to make fresh pasta dough can be hard to come by, especially during the busy workweek.

For those mid-week evenings where I just can’t seem to get fresh, homemade pasta off of my mind, I turn to a food hack that I have actually been using for years! Come to think of it, this hack was actually one of the first recipes to ever be posted on my blog.

My secret weapon for making homemade raviolis in a hurry is using purchased wonton wrappers as my dough! Wonton wrappers can be found at just about any grocery store, chilled and usually placed near the tofu section. The wrappers can be easily separated, and are soft and malleable, allowing you to quickly and cleanly stuff and seal, ready to be tossed in a pot of boiling water and drizzled with melted butter.

The texture of the wrappers when boiled is just like the most delicate, silky pasta noodles you can get from your favourite Italian restaurant. Fresh homemade ravioli in next to no time, that’s amoré!

Get These

  • Approximately 48 wonton wrappers
  • 1 cup Philadelphia Herb & Garlic Light Cream Cheese Product, softened
  • ¼ cup pine nuts, lightly toasted
  • 8 large fresh basil leaves, chopped fine
  • 6 sundried tomatoes, chopped fine
  • 1 egg, beaten
  • ¼ cup unsalted butter, melted

Do This

  1. In a medium bowl cream together the cream cheese with the pine nuts, basil, and sundried tomatoes using a rubber spatula until well incorporated.
  2. Lay out the wonton wrappers three at a time (so they don’t dry out) and carefully spoon in about 1-tsp of the filling into the centre of the wonton wrappers.
  3. Dip a pastry brush into the beaten egg and lightly brush the edges of the wonton wrapper. Carefully fold a corner of the wonton wrapper over the filling to make a triangle pocket, and firmly pinch around the edges, making sure to release any air bubbles inside. Repeat with remaining wonton wrappers and filling.
  4. Add the filled wonton wrapper raviolis to a large pot of boiling water and gently stir. Cook until raviolis rise to the surface of the water, and wait one more minute. Remove from water and toss immediately in melted butter. Serve.

Done!

  • This recipe serves eight.

Now that I’ve conquered this cooking fear, I’ve got bigger fish to fry! Keep your eyes on the blog over the next few months for other new innovative tips to hack your way to a better meal.

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