Make Greek ravioli using won ton wrappersThe kitchen of my youth was often filled with the heady aromas of Italian cooking, which my father preferred and my mother obliged him by preparing.
By: Andrea Hunter Halgrimson, INFORUM
The kitchen of my youth was often filled with the heady aromas of Italian cooking, which my father preferred and my mother obliged him by preparing.
We had not only pizza, spaghetti and lasagna, but chicken cacciatore, veal scaloppini, veal Parmesan and Minestrone.
Mom’s paperback Italian cooking bibles were “The Home Book of Italian Cooking,” by Angela Catanzaro and “The Art of Italian Cooking,” by Maria Lo Pinto. I still have these two books, though they are in a far from pristine condition.
When I started cooking, cannelloni and ravioli were added to the menu. By the time I attempted these dishes, I had acquired a little pasta rolling apparatus, and I could whip out strings of linguine for Mom’s heavenly sauces or long sheets of pasta to shape into cannelloni or ravioli.
The first time I made ravioli, it was for my father’s birthday – for 40 people. It was quite a learning experience.
Years ago I discovered won ton wrappers make fine cases for ravioli, and I’ve been using them ever since. But I get tired of the same old ricotta cheese stuffing. So I decided to make a Greek-style filling.
Ravioli can be dressed with a simple tomato sauce, cream sauce or a vinaigrette sauce. Or they can be cooked in broth for a delightful soup.
And while Italians believe they invented stuffed pasta, it most likely came from the 11th-century Arab world.
GREEK WON TON RAVIOLI
1 tablespoon olive oil
1 large shallot, minced
6 ounces feta
1 lightly beaten egg
1 clove garlic, minced
3 to 4 fresh spinach leaves, washed, stemmed and minced
1 tablespoon freshly grated Parmesan
1 tablespoon chopped Kalamata olives
1 tablespoon minced parsley
Salt and freshly ground pepper to taste
Won ton wrappers
Sauté shallot in oil. In a processor, combine all ingredients and whiz until well mixed.
Place 1 teaspoon of filling in the center of each wonton wrapper. Brush edges with water.
Fold wrapper in half to form a triangle and seal using the tines of a fork. Fill as many wrappers as you have stuffing for and place on waxed paper.
Cook in a pot of boiling water, about 8 to 10 at a time. When they come to the surface, cook for about 2 minutes. Remove to a bowl with a slotted spoon. Serve with sauce.
This column was written exclusively for The Forum.
Readers can reach Forum Food Columnist Andrea Hunter Halgrimson at firstname.lastname@example.org