Have you ever been really excited about trying a new technique in the kitchen, only to be hugely, I mean crushingly, disappointed with the final result? That was my unfortunate experience last week when, giddy with expectation, I tried to make pumpkin raviolis using wonton wrappers.
The idea of using wonton wrappers as a quick and easy substitute for ravioli pasta sheets is not new. Well known chefs like Giada De Laurentiis and bloggers like the Pioneer Woman have been know to use this trick in their own kitchens. The food website Chow even has several discussion threads dedicated to perfecting the art.
So, during a recent shopping trip, I finally picked up a package of the wrappers with the intention of making the famed raviolis. I made a simple pumpkin filling with pureed pumpkin, fresh nutmeg, salt & pepper, and ricotta cheese,
and filled the wrappers with a generous half teaspoon of the mixture.To seal the wrappers, I brushed the edges with egg, and then used a fork to press the edges together.
I then boiled the raviolies for about 2 minutes, and carefully removed them with a slotted spoon so they would be less likely to break apart. I covered them in a fabulous thyme cream sauce and sat down to enjoy them.
In all honesty though, I was less than impressed. The flavors were great, but the wonton wrappers were too thin to properly emulate pasta dough. There was too much pasta on the edge of the raviolis, they were mushy, and they stuck to each other and the plate. In short, I won’t be using wonton wrappers as pasta dough next time I try my hand at fresh ravioli. The cream sauce, on the other hand, was perfect and will be amazing on butternut squash or sweet potato gnocci. So without further ado, here is the recipe for the cream sauce.
Shallot-Thyme Cream Sauce
1 large shallot (about ¼ diced)
2 teaspoons dried thyme*
1.5 tablespoon unsalted butter
2 teaspoons flour
¼ cup + 2 tablespoons dry white wine
½ – ¾ heavy cream
salt & pepper
1) Melt butter over medium heat, add shallots and sautee for about a minute. Add thyme, salt, and pepper and cook for an additional minute.
2) Sprinkle flour over shallots and thyme and stir in creating a paste. Cook over low heat, stirring constantly. Make sure to scrap the bottom of the pan so you don’t burn the flour.
3) Whisk in the white wine and bring to a low simmer. Cook over low heat for 10 minutes until the sauce is reduced by about half and sauce is thickened.
4) Whisk in half a cup of cream and simmer until thickened, stirring frequently. If the sauce is still to thick add more cream, about a tablespoon at a time. Enjoy!
*Use a 1 teaspoon to 1 tablespoon conversion if you are substituting fresh thyme for the dried herbs.