Mushroom Ravioli

When it comes to shortcuts in the kitchen, I can either be for, or against, depending on what exactly we’re talking about. I will do it if it saves time and/or labour/effort. I will not, if it will alter the taste or the true sense of the dish involved.

In this instance, I’m referring to pasta. Years ago, I did own a pasta roller – but left it with a friend, when I moved out of the country. I wonder how often she used it? I wonder if she ever used it….

Since I’m always doing food and recipe research, I don’t often remember where I first find ideas that I want to try. Unless they’re over the top with cleverness, originality or the solution to a culinary dilemma. That last point always makes me think of Alton Brown, who singularly and masterfully saved me from weepy lemon meringue pies. The man IS genius!

When I saw someone of serious Italian pedigree use this pasta short cut on national TV, of course I’m thinking… heeeeeey. Then I thought, if it’s good enough for her… The shortcut in question? Wonton wrappers. If you want the focus to be the filling, which you do when making filled pasta, this is one of the most ingenious kitchen shortcuts I’ve ever seen. And used. 

Mushroom Ravioli, via Wonton Wrappers

Wonderfully easy to make using a food processor, any extra can be stored in the freezer for another day. No need to defrost, they’ll just need a little longer cooking time. With some of these on standby in the freezer, it’s a breeze to invite someone over for a last minute dinner. The recipe comes from the Mushroom Canada website; I’ve provided the link for the recipe below. 

Following that, my pics of the fun making them!!

Instead of a cheese sauce, I used a topping of butter, Parmigiano and a drizzle of truffle infused olive oil. Buon appetito~

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