Wednesday, July 4, 2007

Cheat's Fusion Ravioli

P1060446

I came up with this dish because Wey loves ravioli in white sauce and being a growing boy, one serving is never enough. It costs at least RM18 (US$5) per plate in restaurants so one day I decided to cook up an easy and quick ravioli dish using ready-made wonton wrappers, and instead of cheese and other fancy Italian filling I just used minced meat. That's why I call this recipe fusion even though I'm more of a purist and I dislike fusion food. Wey's happy and I'm happy.

Cheat's Fusion Ravioli

300 g ground/minced pork or beef or chicken
salt and pepper
round wonton or potstickers wrappers
2 cups heavy cream
2 heaped T parmesan cheese, grated

1. Season meat with salt and pepper. Put a small teaspoon of meat onto a wrapper, fold into half-moon shape and seal edges with water.

2. Boil a pot of water and drop ravioli in, say 15 at a time. When water boils again, add 1 cup cold water to stop the boiling. When it comes to a boil again, let it boil a minute or so. You can take one ravioli out, cut it in half and see if the meat is cooked. Remove with a slotted spoon and put on serving plate.

3. Meantime, put the cream in a pot and add the cheese, stirring under medium heat till cream thickens slightly. If like, salt and pepper the sauce. Pour cream over the ravioli. Sprinkle with fresh or dried parsley.

9 comments:

raina said...

Thanks for putting up the recipe. Will try it tonight. One question, why do we need to cool the boiling water and then let it 're-boil'?

Terri @ hungerhunger said...

tt's b/c if u keep boiling the water will turn starchy, d ravioli/wontons wrapper turns soggy but r prolly uncooked inside. when u add cold water, d temp goes down then re-heats again n the meat is slowly cooked thru.u do same thing for fresh noodles.

raina said...

Ahh...Thanks Si Fu.

Shan said...

At times like these I really wish we could get mozzarella here.
BTW an error in the sticky wings recipe - it should be 1 bulb of garlic instead of 1 clove.

Shan said...

Sorry - Fresh mozzarella is what I meant.

Terri @ hungerhunger said...

ha yes, i was thinking maybe only i'm d odd one out, cooking with at least 1/2 bulb garlic even for my stir-fry. u can get young mozz (bocconcini) at Lim Lee Seng Wholesale (tel:711 639)near Supertanker Res. they've even got ricotta, all kinds of brie/camembert, mascapone...n fancy salad greens etc

raina said...

I tried cooking the ravioli last night. The white sauce was delicious. The ravioli turned out too wet. May be I didn't shake off the water enough. The ravioli in your picture looks perfect. Those that I cooked last night didn't look appetizing.

Terri @ hungerhunger said...

u may have overcooked them. try again?

jelly andrews said...

It looks delicious. And it seems easy to make too. Oh! I will definitely going to give this a try. Thanks a lot for sharing such recipe.

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