I want to make some homemade ravioli, but I don’t have a pasta machine. Some recipes at Epicurious like this one from Bon Appétit suggest using wonton wrappers. That feels wrong to me, though temptingly easy. Anyone have experience making ravioli this way?
Also, any recipes, tips, discussion about making home made ravioli would be very appreciated. I did do a search, but only found a little of the info I was looking for.
I love ravioli, but those store bought types leave a lot to be desired. But if anyone knows of a brand that is especially good, I’d be interested to hear about that, too!
If you’re patient, you can roll the pasta thin enough for ravioli just using a roling pin - I’ve done it this way. It does generally come out a bit more substantial than when it’s rolled with a pasta machine, but if you make those big raviolli like you get as a starter (one or two on a plate) in posh restaurants, it doesn’t seem to matter.
I believe wonton wraps come in different thicknesses. ISTR that the last time I tried it, they were too thin and I wished I had looked at the label and bought thicker ones. As far as working, they work wonderfully. They’re a lovely, silky pasta that’s hard to achieve even with the best pasta machine - a lot easier, too.
I’ve tried it a couple of times. It definitely works, though the end result doesn’t quite taste like a proper homemade ravioli would - I think it has something to do with the flour used for dumpling wrappers vs. pasta.
Another shortcut is to buy sheets of fresh lasagna noodles (most large supermarkets seem to carry the Olivieri brand where I live). The taste is definitely closer to the real thing.
Oh–so that was the problem! I didn’t realize that they came in different thicknesses. After my first batch, which was tasty but so very thin, I wound up doubling the wonton wrappers to have a thicker ravioli, and then I gave up on them. Now I’ll have to look for the thicker ones and try again, because they were easy and very tasty.
Nthing the suggestion to be aware of the thinness of the wonton wraps you’re considering. I tried making ravioli with thin wonton wraps and ended up with just…mush. Ricotta and dough and sauce in a bowl tasted fine enough, but the texture left much to be desired.
Yep, it works. I usually use the technique to make deep-fried dessert ravioli. Best recipe so far had the ravioli filled with strawberries macerated in balsamico with a touch of black pepper, accompanied by olive oil gelato. MmmMMMMmmm.