Mushroom Wonton Ravioli with Garlic Scape Pesto

[auntAgonist]

Doesn't this look heavenly?



http://kitchenoperas.com/2010/07/14/mushroom-wonton-ravioli-with-garlic-scape-pesto/

http://kitchenoperas.com/2010/07/07/garlic-scape-pesto/

Wonton Ravioli

* 1 Tbsp. olive oil
* 1/4 large red onion, finely diced
* 1 package (about 200g) of mushrooms, finely chopped
* 24 premade wonton wrappers (each ravioli needs 2 wonton wrappers)
* a small cupful of water, for sealing the wrappers

Sauce & Toppings

* 3 Tbsp. garlic scape pesto
* 1 big handful cherry tomatoes, halved
* 4 tsp. lemon cream cheese (mine is “Blossom” from Monforte Dairy, you could easily substitute goat’s cheese or regular cream cheese here, or make your own lemon cream cheese by stirring through a bit of lemon zest… warning, it’s addictive)
* 2-4 tsp. walnut oil
* 1/4 c. walnuts, chopped

In a large pan over medium-low heat, sweat onion in olive oil. Once the onions are translucent, add mushrooms and cook through (about 5 minutes).

Lay 12 of the wonton wrappers out on your cutting board, and place a teaspoon of filling in the centre of each. Make sure not to overstuff the wontons or they could burst when you cook them.

In a large pan over medium-low heat, sweat onion in olive oil. Once the onions are translucent, add mushrooms and cook through (about 5 minutes).

Lay 12 of the wonton wrappers out on your cutting board, and place a teaspoon of filling in the centre of each. Make sure not to overstuff the wontons or they could burst when you cook them.



Using the water, paint a border around the edge of the wonton wrapper (with the mushroom filling in the centre) with your finger. Place a wonton wrapper (without mushroom filling) over top. Press firmly around the edges to seal.

Steam the wonton ravioli until the wrappers are cooked through (about three minutes). You can also boil these wonton ravioli.

In a pan (you don’t even have to wash the one you used to cook the filling), heat the tomatoes with the garlic scape pesto.

Place the wonton ravioli on a plate, top with lemon cream cheese and a drizzle of walnut oil. At this point they are gorgeous:



You could eat them as is, but I like to get my veggies in, so add the tomato/garlic scape pesto sauce, and the chopped walnuts too.



Eat immediately*. Yum.

*Apparently these freeze well, but I haven’t tried it yet. I would be a little worried about the texture. Let me know if you do try freezing and reheating some, I’d love to know how it turns out.

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I may have to try these!