Wonton Ravioli from Everyday Exotic

Wonton wrappers make fantastic ravioli – it’s a great way to cheat when you want to make fresh pasta but don’t have the machine (or the gumption). Following the success of the hit television series Everyday Exotic, Chef Roger Mooking and his producer Allan Magee brought together the most delicious of his 52 inspiring episodes in Everyday Exotic, a cookbook that allows you to reference his show right in your kitchen. In it, Roger walks us through homemade wonton ravioli – his upgraded with an exotic yet simple apple cider glaze.

Wonton wrappers can be square or circular, vary in thickness and can be filled with almost anything sweet or savoury. The thickness of the wrapper affects how much you can stuff in them, and how long you have to cook them. Do a test run to get your times right or just taste as you go. An egg wash helps the wonton wrapper stick together so that the filling doesn’t pop out. The trick is to press out the air before you fully seal the wrapper.

Drizzle the apple cider glaze over the ravioli to add a bit of taste and, of course, a sauce. All pasta needs a good sauce. Alternatively, toss the pasta with some olive oil and chives—easy.

Wonton Ravioli with Apple Cider Glaze

Reprinted with permission from Everyday Exotic (Whitecap Books)

Apple Cider Glaze:
4 cups (1 L) non-alcoholic apple cider
1½ tsp (7 mL) freshly ground black pepper

Place the apple cider in a large sauté pan over high heat. Once it has reduced by half and has achieved a thick syrup consistency, add the black pepper, stir and set aside. Keep on the lowest temperature, covered, to keep warm.

Wonton Ravioli:
½ lb (250 g) ground turkey
½ lb (250 g) ground pork
½ cup (125 mL) finely grated Asiago cheese
2 cloves garlic, minced
1 shallot, minced
2 Tbsp (30 mL) roughly chopped fresh sage
1 tsp (5 mL) freshly ground pepper
One 16 oz (454 g) round wonton wrappers (60 wonton wrappers)
1 egg, whisked for egg wash

Apple Cider Glaze:
¼ cup (60 mL) finely chopped chives

In a tall, rimmed sauté pan bring heavily salted water to a boil. Reduce the heat slightly to a gentle boil.

Meanwhile, place the turkey, pork, Asiago cheese, garlic, shallot, sage and pepper in a bowl and mix well to incorporate.

To assemble the wonton ravioli, place a wonton wrapper on a clean, dry work surface and brush the entire wrapper with egg wash. Keep the remaining wonton wrappers covered while you work to prevent them from drying out. Place 1 Tbsp (15 mL) of meat mixture in the centre of the wonton wrapper.

To cover, gently stretch another wonton overtop, connecting the edges of the wrappers and pressing to secure. Gently lift the ravioli, cupping your hands over the filling to release any air inside, then pinch around rim to secure the wonton and place it on a dry tray. Repeat with the remaining wontons.

To cook, gently place five wontons in the boiling water, stirring frequently, until the meat is cooked and no longer pink, approximately 3 to 5 minutes.

To serve, place the wonton ravioli in a large bowl, drizzle with apple cider glaze until all wontons are coated evenly, place on a serving dish and garnish with the chopped chives.

Makes 30 wontons.

In Everyday Exotic, Roger goes with the concept of one main exotic ingredient, demystifying that ingredient by getting familiar with its flavour and aroma, thus empowering the reader to start using them in their own dishes.

From Monday’s standard meatloaf, to Sunday’s traditional roast chicken, it’s easy to learn how to embrace new taste sensations that turn those tired midweek recipes into fresh and exciting new meals. With Roger and Everyday Exotic by your side, you have the perfect go-to guide for solving that seemingly impossible question, “What should I make for dinner tonight?”

About the author: Roger Mooking has earned a reputation as one of Canada’s premier chefs by developing a philosophy built on the perfect execution of globally inspired culinary traditions. As a third-generation restaurateur and chef he began his formal training in the George Brown Culinary Management Program, where he earned Top Student Honours diploma and is now the chair of the Professional Advisory Committee.

Roger continued his training at Epic Dining Room in Toronto’s world-renowned Royal York Hotel, before co-owning and consulting on many food and beverage perations.

He is the host and co-creator of his own internationally broadcast television series, Everyday Exotic. He is also the co-host of Heat Seekers, airing on the Food Network.

He is also the recording artist and creator of Soul Food; a unique food and music project released by Warner Music. For Roger, music and the epicurean world are seamless. One feeds the body, the other the soul; it is all food in all its various forms.

Photos courtesy of Everyday Exotic (Whitecap Books)

Article Posted 6 years Ago

Videos You May Like