Picture this: you’re really in the mood for ravioli, but you’re not willing to shell out 250$ for the Kitchen-Aid pasta-maker attachment, nor do you want to spend an entire day making supper. Enter the wonton wrapper, the answer to all your problems! The wonderful thing is that these little guys can transform into so many different dishes. I encourage you to take this recipe as a source of inspiration, and go nuts trying different ingredients. Maybe something like ginger and soy sauce mixed in with squash, swathed in a garlic sauce for an Asian feel, etc. Don’t be shy to post your versions!
- 1 oven-roasted butternut squash drizzled with maple syrup (keep the seeds!)
- 1/2 cup roasted cashews
- 1/4 nutritional yeast (optional)
- 1/4 cup veggie broth
- 1 tsp fresh rosemary
- 1/4 tsp ground sage
- 1 tsp smoked paprika
- 1 tbsp Earth Balance butter, melted together with 1 clove of fresh chopped garlic
- sea salt and freshly cracked black pepper, to taste
- 1 package wonton wrappers
If you have time, it’s best to roast your squash ahead of time so that it has time to cool. It’s not required, but it makes things easier. I don’t know about you, but I hate picking squash skin off when it’s piping hot.
Preheat your oven to 350 degrees F. Wash and cut the squash lengthwise. Scoop the seeds out into a sieve and rinse them, picking the stringy flesh out. Pat the seeds dry, and put them into a baking dish. Drizzle the seeds with a tiny bit of olive oil. Rub the squash with about 1 tsp maple syrup and then sprinkle everything (including the seeds) with smoked paprika and sea salt. If you want to cut down on dishes, just make a mini-tray with aluminium foil and insert into your larger dish. I only suggest this because the seeds will roast much faster than the squash itself. Toss the baking pan into the oven and roast for about 20 minutes, or until the seeds are golden. Remove the seeds and let them rest – these will be a great garnish. The squash should cook for about 40 minutes or until soft. Let it cool.
Put a large pot of water over high heat and add about 1 tsp of sea salt. While you’re waiting for it to come to a boil, throw everything into your food processor (not the wrappers) and blend until smooth. Grab a small bowl of warm water, the wonton wrappers and a plate, and get to work: wet around each wonton wrapper and add a small blob of squash mixture to the centre. Fold it over into a half moon and press the edges together, sealing the little squashy blob into the centre.
Once the water’s boiling, add the ravioli. Stir very carefully to ensure they don’t stick. They’re done once they’ve cooked for only a few minutes – they’ll begin to float. Drain and rinse them with cold water. You now have zillions of options: you can toss them in a creamy pesto (pictured above and below; just a bechamel sauce with homemade pesto added in… easy-peasy!), a marinara or tomato sauce, a “cheese” sauce, an oil-and-garlic sauce — or you can pan sear them to turn them into crispy perogies.