I've heard lots of people talk about the power of the humble wonton wrapper. So in an effort to 'fake it' and make a 'knock their socks off' meal with little effort, I invited Pete and Michelle over for dinner at 4.15pm on a Saturday night and crossed my fingers I could pull it off by the time they arrived at 7pm! (And that included a trip to the supermarket to buy supplies!)
I've seen a few recipes for ravioli here and there but wanted to keep mine very simple - a la Donna Hay's philosophy. Fast. Fresh. Simple. She speaks my language that woman.
I'm loving her new show on Lifestyle Channel - it's so much more accessible and realistic than all those other cooking shows out there.
And voila! I did alright! It almost looks like her version! My little pockets of fabulousness did stick together a bit in the boiling water which made serving difficult, but I am prepared to try again in an effort to perfect my technique.
It was so easy and oh so yummy - Michelle and Pete were both very impressed and it took no time at all to put together when they got here.
Making the ravioli was a little time consuming but on a sunny Saturday afternoon with some Buble in the background, I was in a happy place!
My friend Cat's Mum would have a heart attack if she heard I was substituting home made pasta for store bought wonton wrappers, but I'm on the bandwagon and not ready to get off!
I added pinenuts to Donna's recipe, and also some lemon rind and lemon juice to the ricotta mix. It just lightened it a bit. Would also be great with sage rather than oregano.
For lunch the next day, I tossed the leftover ravioli parcels in a light dressing of grated zucchini, lemon rind, spring onion and pinenuts that I stirfried quickly in the pan with some lemon juice. A much lighter alternative to the decadent brown butter sauce! (It was a bit like the deeelish pasta dish that Brooke did for our Ladies Lunch)
I can't wait to try some more combinations - perhaps with some meat next time!Cheat's Pumpkin and Ricotta Ravioli Ingredients 550g pumpkin, peeled and chopped 1 tablespoon olive oil 250g ricotta ½ cup (40g) finely grated parmesan 1 tablespoon oregano leaves, roughly chopped 1 tablespoon flat-leaf parsley leaves, roughly chopped sea salt and cracked black pepper 20 wonton wrappers finely grated parmesan, extra, to serve brown butter sauce 50g butter 4 sprigs oregano Method