Wonton Skins for Ravioli

[Schielke]

Last night I made some butternut squash ravioli and used wonton skins for the wrappers. I have heard that this usually results in an acceptable product. My result seemed fairly weak though. When I poured out the cooked raviolis to drain, they all stuck together and some split open quite easily.

Did I cook them too long? Does anybody have any experience with these?

Thanks,

Ben

[FoodMan]

IMHO, making ravioli using Wonton skins is a horrible idea. I've seen Sara Moulton do it a couple of times and she raves how "simple" they are to make. Well sure if you are making potstickers with ravioli filling instead of minced pork, they are simple. But that's all they are, they even look like potstickers and I cannot imagine how ravioli-like they could taste. My point is if you want to make ravioli, either make your own pasta (that's what I do even though a little labor intensive) or buy fresh pasta (which could be as good) but do not sacrifice taste for convenience.

As for your question, the only expalnation I can think of is that wonton skins are not designed to be cooked and handled like raviolis--they are made with rice flour and are very thin. Aren't they supposed to be steamed instead of boiled?

My 2 cents,

FM

[tommy]

agreed that it's really a bad idea, especially with the availability of "fresh" pasta. there are some threads on this, and it might be helpful so search on "ravioli". for me, i stopped using wontons and have never looked back.

[chefb]

if you must use the wrappers, cook quick in a shallow pot simmering instead of a rapid boil and use a slotted spoon to remove them.

[Schielke]

I too was skeptical (and was proven rightly so last night) about this practice. Does anybody know why this is a recommended practice? Charlie Trotter even endorses it.

Agreed, I will now make my own damn pasta.

Ben

[Suzanne F]

Here's a couple of discussions from another board; you may recognize some of the participants: ravioli+AND+wonton and also ANOTHER ravioli+AND+wonton thread.

[ngatti]

I get excellent results. But yes, you must be precise and careful. Sometimes you want the lightness that a wonton skin brings. I acts as fine foil to certain fillings.

Never say never

Nick

[torakris]

I had seen and heard about this being done quite a few times, I finally tried it myself about 2 years ago and it was a disaster. Everything stuck together and it came out of the pot in one big glop.

Next time I will try them in a shallow pan.

I wish they sold fresh pasta in Japan and I really wish I had the time to make it myself.....

My Great Grandmother used to make ravioli every other Sunday for our family of 11, I still remember the sheets of homemade pasta rolled out by hand covering our (huge) dining room table....

nothing beats homemade

[Human Bean]

I've done wontons but not ravioli (yet) using wonton skins. AFAIK (freezer should have some wonton skins, but too much other junk in the way to be sure), wonton skins are wheat, not rice.

As with any other pasta, lots of water should help prevent sticking. If all else fails, drain then rinse.

And overcooking would result in the skins splitting.

If the filling isn't cooked enough by the time the skins split, use less filling. Or try a 'real' ravioli skin, maybe.

HTH.

[ngatti]

brush your wonton skins with egg whites. A little diluted if you wish. The biggest factor is to remember to work clean.

Nick

[Jinmyo]

I've used them with no problems. Egg whites, crimp the edges, a lot of water.

[tommy]

they tend to stick together when i use them. make sure your filling isn't cold, as it doesn't have long to heat up since the wontons cook in less than a minute.

[Blondie]

I've had good luck with wonton skins as well, but I prefer gyoza skins for the shape (round).

[aliwaks]

I've used them and simmered in a shallow pan of broth (last year thanksgiving left overs, wild mushroom ravioli in reduced turkey stock w/ white truffle oil & root veg) they had a lovely light slippery-ness but moore wonton-y than ravioli