Chocolate-Hazelnut Ravioli
By: Kristen
Published: Sunday, February 28, 2010 - 1:34pm

Ingredients




1 package wonton wrappers; cornstarch; 1 chocolate bar (such as Cadbury's 
Preparation

1 Dust a cookie sheet or storage container with cornstarch. Dissolve 2 tbsp of cornstarch in water. Place 1 square of chocolate onto a wrapper. Fold the wrapper over and seal the inside edges with the cornstarch liquid. Refrigerate overnight or for at least 1 hr. 2 To cook: boil for 3 min, or steam in a bamboo steamer lined with parchment for 4 min. 


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About


Best. Tip. Ever.
There are many reasons why you will not see me attempt to make my own pasta (not the least of which is the fact that I live a block away from Little Italy.) Other reasons include the availability of a multitude of excellent dried and fresh grocery store varieties and my general aversion to dough. But, most of all it's because, a while ago, I discovered this ridiculously easy way to get creative with ravioli.
All you need is: wonton wrappers (available in any grocery store), cornstarch and filling.*
Instructions: Dust a cookie sheet or storage container with cornstarch. Dissolve 2 tbsp of cornstarch in water. Spoon about 1 tbsp of filling onto a wrapper. Fold the wrapper over and seal the inside edges with the cornstarch liquid. Refrigerate overnight or for at least 1 hr. To cook: boil for 3 min, or steam in a bamboo steamer lined with parchment for 4 min.
Fillings could include:
– chocolate (my latest discovery; pictured above, made with a Cadbury's chocolate hazelnut bar)
– cooked pumpkin or butternut squash purée — serve with tomato sauce and chèvre or browned butter and sage
– crab meat with chopped red peppers and a splash of heavy cream — sauté in lemon butter and chopped chives
– ricotta and chopped shiitake mushrooms — serve with tomato sauce
– corn and black bean
– salmon and black sesame seed
– Peking duck amd orange zest
– chopped shrimp and green onions
On that high note I'm ending the tradition of posting a weekly tip. (For a little while anyway.)

 


Yield:




1 pakage of wonton wrappers makes enough fror 8 servings





Added:

    Sunday, February 28, 2010 - 1:34pm  


Creator: 

Kristen 










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Preparation

 1  Dust a cookie sheet or storage container with cornstarch. Dissolve 2 tbsp of cornstarch in water. Place 1 square of chocolate onto a wrapper. Fold the wrapper over and seal the inside edges with the cornstarch liquid. Refrigerate overnight or for at least 1 hr.  2  To cook: boil for 3 min, or steam in a bamboo steamer lined with parchment for 4 min.

About


Best. Tip. Ever.
There are many reasons why you will not see me attempt to make my own pasta (not the least of which is the fact that I live a block away from Little Italy.) Other reasons include the availability of a multitude of excellent dried and fresh grocery store varieties and my general aversion to dough. But, most of all it's because, a while ago, I discovered this ridiculously easy way to get creative with ravioli.
All you need is: wonton wrappers (available in any grocery store), cornstarch and filling.*
Instructions: Dust a cookie sheet or storage container with cornstarch. Dissolve 2 tbsp of cornstarch in water. Spoon about 1 tbsp of filling onto a wrapper. Fold the wrapper over and seal the inside edges with the cornstarch liquid. Refrigerate overnight or for at least 1 hr. To cook: boil for 3 min, or steam in a bamboo steamer lined with parchment for 4 min.
Fillings could include:
– chocolate (my latest discovery; pictured above, made with a Cadbury's chocolate hazelnut bar)
– cooked pumpkin or butternut squash purée — serve with tomato sauce and chèvre or browned butter and sage
– crab meat with chopped red peppers and a splash of heavy cream — sauté in lemon butter and chopped chives
– ricotta and chopped shiitake mushrooms — serve with tomato sauce
– corn and black bean
– salmon and black sesame seed
– Peking duck amd orange zest
– chopped shrimp and green onions
On that high note I'm ending the tradition of posting a weekly tip. (For a little while anyway.)