My mom and I came up with this really cool recipe for egg roll wrapper ravioli. Who has the time to roll out dough and make it perfectly thin? We don’t! This is EASY NO KNEAD RAVIOLI! Egg roll wrappers are super easy to use and versatile. Did you know they have fewer calories than pasta? It is basically guilt free! 3 Small egg roll wrappers are 16 calories?!?!?! Are you convinced yet? Let’s do this!!
What you will need:
The Filling
1/2 Cup Panko Breadcrumbs
10 Large Shrimp
1/3 Cup Cilantro
1/4 Parmesan Cheese
5 Jalapeno Slices
1/2 Cup Onion
1 Tbsp Garlic
1 Tbsp Dried Parsley
1 Tsp Crushed Red Pepper
1 Tbsp Italian Seasoning
2 Beaten Eggs
1 pound Ground Italian Sausage
1/4 Cup Pancetta
Egg roll wrappers (Small)
The Sauce
2 Cups Milk of 2%
1/2 Cup Light Cream
2 Tbsp Corn Starch
1 pound of Large Shrimp
1 Cup of the Filling
1 Cup Parmesan cheese
1 Cup Chopped Mushrooms
1 Cup Fresh Chopped Spinach
1/8 Tsp Salt
1/8 Tsp Pepper
Glue for Wonton’s
2 Tbsp of Flour
1/2 cup of Water
The Filling:
Into a food processor or blender add panko bread crumbs, shrimp, cilantro, parmesan cheese, jalapeno slices, onions, garlic, dried parsley, crushed red pepper, italian seasoning, and beaten eggs. Blitz ingredients into a paste. Then add the paste to the ground italian sausage. Fold the shrimp paste into the meat. Once it is folded, add the mixture to a non-skillet and cook for 5 minutes. After cooking set the mixture in the fridge to cool. About 30 minutes.
The Assembly:
In a small bowl combine the flour and the water. Mix well and sit aside. Remove the wonton wrappers from the package and wrap the others that are not in use in a damp paper towel. Put the floured side down then add a tsp of filling to the wonton. Brush the edges with the water and flour mixture. Finally press another wonton sheet on top. Sit the ravioli aside on a large floured baking dish to prevent sticking. Continue until you have the desired about of ravioli.
*Note*
You can also brush the sides with the flour water and fold the corner over making the ravioli a triangle. Doing it this way will allow more ravioli to be made.
Cooking:
In a large pot, add the pancetta. Cook the pancetta until golden brown and then remove. In a large bowl add milk, light cream, and corn starch. Whisk the ingredients until the corn starch is incorporated. Once incorporated add to a large pot and whisk until slightly thicken. If the sauce is too thick add a little milk at a time for your desired consistency. After the milk has thicken, add the cheese. Continue to stir off the heat so the cheese can melt into the milk. After the cheese is mixed well, add salt/pepper for taste. Put the pot back on the stove and add the ravioli carefully. Then add the shrimp and filling. Allow to cook for 5 minutes. After five minutes add mushrooms and spinach gently. Cook for another 2 minutes and you are ready to serve.
Serve:
You can serve this on its own or with a nice garlic bread. It is most definitely a family favorite in my house.
Happy Cooking ♥
xoxo
J.Delawcious
Watch the full tutorial:
