What to make with half a package of wonton wrappers when you really don’t want to go to the store, the husband says he doesn’t want meat, or cheese but really likes the idea of a ravioli? These delicious little bundles are definitely one of my more successful kitchen creations and they’re definitely going into the rotation! I’ve made ravioli before with wonton wrappers but it’s always been with ricotta cheese, or ground meat and I had a really hard time wrapping my head around leaving both of these things out. What can you use to make up for the creamy, fattiness of these (what I would call) necessities? So I went to trusty Pinterest and typed in vegetarian ravioli recipes (vegan probably would have been the better option but as I mentioned I couldn’t wrap my brain around this idea and feared it really couldn’t exist). All the options came up with some sort of cheese filling but one mentioned the addition pine nuts. Nuts! With that little word my head cleared and I felt that maybe dinner would actually be edible. Softer nuts can give a wonderful creamy texture and are full of wonderful healthy fat so why couldn’t they play the starting role in a ravioli filling?! I had walnuts in the freezer and just enough odds and ends of veggies in the fridge that this dish came together so beautifully I still can’t stop patting myself on the back over it. And it’s been a week.
As I started to drop the pasta into boiling water I put a little olive oil and butter into a skillet. I added a large dollop of crushed garlic and set the heat to medium low to infuse the oil and butter. Once plated I sprinkled on a touch of salt preserved herbs (best way to clean the herb garden out – coming soon!). This was my pasta ‘sauce’ and it played beautifully with the tortellini letting the filling shine. I believe a pesto would also be a good option if you have some at the ready. While not even a little bit complicated, these do take some time to make, mostly in the filling and shaping of the end product. But they freeze beautifully so make a large batch when you have time and when you need a ridiculously easy and fast dinner, these will be waiting. They cook for about 3 minutes (maybe 5-6 from frozen) plus another 2 minutes in the sauce so once your water is boiling make sure your wine is poured so you can sit an enjoy this delicious dish.
I call the recipe tortellini because I brought the ends together to make the traditional tortellini shape but you could just as easily leave these as triangles or add a little extra filling, place another wrapper on top and have big fat ravioli. As I’ve said before, I have a hard time sticking exactly to a recipe and I don’t expect you to so please do play around with these and let me know what combination(s) you like best!