Home Cooking

wonton wrapper raviolis - ideas on how to make them more "al dente"


Home Cooking 10

wonton wrapper raviolis - ideas on how to make them more "al dente"

castiron | Jan 3, 2011 12:50 PM

I made some ravioli last night - turban squash and mushroom filling in Nasoya brand wonton skins, boiled about 4 min - and I wasn't very pleased with the results. The wonton skins were mushy. A second batch I only boiled 3 min and let cool a bit before I ate them. These were a little better.
I'm not ready to give up though. I've been looking through old conversations here, and it seems like most people posting just put themselves in the "this is an awesome way to make ravioli" camp or "these raviolis turn out pasty/mushy/not the right flavor/wontons are too thin"... without a whole lot of info on improving things.
One recommendation to improve the texture was to steam them - I'm a little skeptical of this and saw a few posts stating boiling was better. Also I would only be able to steam like 6 or 8 at once. I guess that's not too many fewer than you can boil at once, but seems like more work to me. Plus they might stick to the steamer basket.
I have a few other ideas I wanted some feedback on.
1. Do you think that doubling up the wrappers would work? If the mushiness/texture problem stems from the thinness of the wrappers, doubling up might solve it? If so, my inclination would just be to paste two together with a little water, then proceed as normal (I used one square wrapper folded in half to make a triangle.
2. Sauteeing - years ago at a bbq I made some ravioli, tossed them with ample olive oil, put 'em in a foil pouch and grilled them. I vaguely remember them being pretty good - better than my boiled ones last night. Am I just remembering through rose colored glasses or might this work in a sautee pan?
3. Boil for 2-3 minutes - since my second batch was better than the first maybe the first were just over cooked?

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