I can never seem to get enough pasta. A good extra-virgin olive oil, some garlic, tomatoes and grated cheese, and you’ve got yourself dinner on the fly. This week, I’m giving into temptation and sharing not just one pasta dish but two. And forget about kneading your own dough, my homemade raviolis are made from store-bought wonton skins. They’re easy, fun to make, and they take minutes to cook. I paired both with simple sauces — the roasted sweet potato raviolis are topped with a sage and sun-dried tomato-infused butter while the shrimp and spinach raviolis are served in a tummy-warming ginger broth.
Don’t stop at these two fillings. Once you’ve mastered the art of making wonton raviolis, the possibilities are endless.
Roasted sweet potato and feta raviolis
Preparation time: 30 minutes
Cooking time: 1 hour, 15 minutes
Yield: 4 servings
1 sweet potato, peeled, cut into 8 pieces
2 teaspoons olive oil
1/4 teaspoon each: salt, pepper
1 medium yellow onion, finely chopped
3 tablespoons reduced-fat feta cheese crumbles
32 wonton skins
1/4 cup flour
Sage and sun-dried tomato butter, recipe follows
1. Heat oven to 350 degrees. Toss sweet potatoes with 1 teaspoon oil, salt and pepper; place on a baking sheet. Bake until fork tender, about 1 hour.
2. Meanwhile, heat remaining teaspoon of oil in a medium skillet over medium heat; add onions. Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Set aside.
3. Mash potatoes in a large bowl, leaving mixture somewhat chunky. Fold in onions and cheese until well combined. Set aside.
4. Lay 16 wonton skins side by side on a dry work surface. Spoon 1 tablespoon of filling into the center of each of the 16 skins; lightly brush the edges with water. Top with remaining 16 skins; push out any air pockets. Press to seal. Transfer ravioli to a parchment covered baking pan dusted with flour; place in the freezer until set, about 5 minutes.
5. Heat 2 quarts of water to a boil in a stockpot over medium-high heat; add ravioli. Cook until they float to the surface, about 2 minutes. Drain; divide among four plates. Drizzle with sage and sun-dried tomato butter.
Nutrition information per serving (without sage and sun-dried tomato butter):
288 calories, 13% of calories from fat, 4 g fat, 1 g saturated fat, 8 mg cholesterol, 53 g carbohydrates, 7 g protein, 616 mg sodium, 3 g fiber
Sage and sun-dried tomato butter
Preparation time: 5 minutes
Cooking time: 3 minutes
Yield: 1/4 cup plus 2 tablespoons
2 tablespoons unsalted butter, softened
1/4 cup each: olive oil, sage, drained sun-dried tomatoes, chopped
Heat oil and butter in a medium skillet over medium heat; add sage and tomatoes. Cook until fragrant, about 3 minutes. Drizzle onto ravioli. (The recipe instructions as published have been corrected in this text.)
Nutrition information per serving (2 tablespoons):
241 calories, 94% of calories from fat, 26 g fat, 7 g saturated fat, 20 mg cholesterol, 3 g carbohydrates, 1 g protein, 96 mg sodium, 1 g fiber
Shrimp and spinach raviolis in ginger broth
Preparation time: 30 minutes
Cooking time: 20 minutes
Yield: 3 servings
For raviolis:
1 tablespoon olive oil
2 cloves garlic, minced
1/4 pound medium shrimp, peeled, deveined, finely chopped
1 package (16 ounces) chopped frozen spinach, thawed, squeezed dry
1/4 cup each: fat-free ricotta, flour
1/4 teaspoon each: salt, pepper
24 wonton skins
1/4 cup flour
For ginger broth:
2 cans (14 1/2 ounces each) fat-free, low-sodium vegetable broth
1 piece (3 inches long) ginger root, peeled, thinly sliced
1 chopped green onion, optional
1. Heat oil in a medium skillet over medium heat. Add garlic and shrimp; cook, stirring, until shrimp are opaque, about 2 minutes. Add spinach. Cook, stirring, until well-combined, about 1 minute. Transfer to a medium bowl. Stir in ricotta, salt and pepper. Set aside.
2. Lay 12 wonton skins side by side on a dry work surface. Spoon 1 tablespoon of filling into the center of each of the 12 skins; lightly brush the edges with water. Top with remaining 12 skins; push out any air pockets. Press to seal. Transfer ravioli to a parchment covered baking pan dusted with flour; place in the freezer until set, about 5 minutes.
3. Meanwhile, heat vegetable broth and ginger in a small stockpot over medium heat until fragrant, about 10 minutes. Strain ginger from broth. Lower heat; keep warm.
4. Heat 2 quarts of water to a boil in a stockpot over medium-high heat; add ravioli. Cook until they float to the surface, about 4 minutes. Drain; transfer ravioli to 3 warmed bowls; ladle broth into bowls. Garnish with green onions, if using.
Nutrition information per serving:
400 calories, 19% of calories from fat, 8 g fat, 2 g saturated fat, 67 mg cholesterol, 56 g carbohydrates, 26 g protein, 817 mg sodium, 5 g fiber
Nutritionals by Jodie Shields
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