Pumpkin-Filled Ravioli Chinois
Ravioli Chinois = Wonton :)
So tonight dinner was a homemade Pumpkin-filled ravioli chinois with homemade pesto sauce. I’ve never made these before and it turned out pretty good :) The only big mistake was not to drizzle some olive oil over them after they were boiled. They were all stuck together by the time we ate them! Sticky but still tasted great :) The best is to eat them immediately.
I’d already boiled and mashed the pumpkins since yesterday, so tonight I just added some salt, pepper, grated parmesan cheese and nutmeg to the mashed pumpkin.
Place a teaspoonful of pumpkin filling in the center of each wonton wrapper, dampen the edges with water, place another wonton wrapper on top and and press the edges to seal. Voila! They took quite a bit of time to prepare … maybe an hour 30 minutes to make about 30? But total time to prepare everything could have been 1 hour haha.
The ones above were boiled and the ones below were baked! I prefer the boiled version, maybe because the baked ones didn’t have enough wonton skin — so it was pretty much like as if I was eating the filling alone :) If you bake them, you have to be very careful not to burn the thin wonton skin!
A closer look at the boiled version. Don’t judge the book by its cover :)
And a baked version
Next time I will try with other fillings like spinach or mushroom or what else!?
May 21st, 2009 at 1:01 am
Pumpkin-Filled Ravioli Chinois ? Sounds interesting. I wonder if it tastes good. I’ve never heard of this before.
I feel like eating wonton now… you know, the kind of wonton that we eat back in Mauritius. Will see if I have time to make some this weekend. In Shanghai, we didn’t have the same type of wonton. They wrap it differently so I’m thinking that maybe it’s more hakka style. I ate wontons similar to those in Mauritius when I went to Moyen in China.
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May 21st, 2009 at 2:42 am
Hey the wontons look nice! Honestly I would never have thought of using wonton skins and pumpkin (or any other vegetables) together. But definitely it’s a cool modified version of the Italian ravioli :P I’m thinking that sliced mushrooms in a bechamel sauce would also taste good with the wonton skin. Or if you like ricotta cheese, you can add this with spinach.
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May 21st, 2009 at 9:35 am
Make some next time :) But if aren’t a fan of pumpkin and the little sweet taste that it has, you won’t like it … This was a modified version of a ravioli. I didn’t have fresh pasta dough, so I used wonton skin instead. It’s better to have them with a sauce, in my case it was a pesto sauce. You can also make a sage sauce or a white bechamel sauce.
Yeah the wonton that they sell here are different than the Mauritius ones, just like the Bryani! Have u eaten the bryani here yet? The Mauritius wontons are more of hakka style I think.
May 21st, 2009 at 9:38 am
Oh yeah mushrooms in a bechamel sauce sounds good! I think I will like them better than the pumpkin ones, maybe cause I’m more of a salty person when it comes to dishes like these.
May 21st, 2009 at 2:20 pm
I like pumpkin but in desserts. :P
I had briyani here and I was a bit disappointed. :(
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May 21st, 2009 at 6:06 pm
I have never tasted pumpkin ravioli before but I have a feeling this was tasty. I like the association of pumpkin and parmesan. My mum often makes creamy pumpkin soups with parmesan and they are my favourites. :D
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May 22nd, 2009 at 1:07 pm
Have you eaten pumpkin cakes before? They are nice and moist :)
Oh yeah, I don’t like the briyani here. It’s just like adding a curry sauce to a yellow rice huh.
May 22nd, 2009 at 1:10 pm
I also have never had pumpkin ravioli before i.e the real one with the pasta dough. The ones that they sell are usually spinach or ricotta cheese ravioli. I’ve never seen pumpkin ravioli in supermarkets. Have you?
May 22nd, 2009 at 11:13 pm
hey this looks really good. is pumpkin easy to cook? just boil it like potatoes?
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May 23rd, 2009 at 11:56 am
@ Hairol
Yeah pumpkin is really easy to cook. I just don’t like the peeling process … Yeah, you can just boil them like potatoes until they are tender. Or you can simply dice the uncooked pumpkins into small cubes and stir fry them with some garlic and salt until they are tender. Pumpkin + Nutmeg = Lovely too :) But since taste is subjective, I don’t know if you like it the way I do hehe.
Roast pumpkins are even tastier!! But I know your oven is acting weird lately huh haha.
January 24th, 2010 at 1:10 pm
[...] dinner I prepared my homemade Pumpkin-Filled Ravioli Chinois. This time I steamed them. It was way less messier than boiling [...]