Have you tried making wonton ravioli? Did you even know that was a thing? Up until last week I didn't even know it was a thing! A friend of mine told me about it because she had just made some & thought it would be a good recipe for my blog. For some reason, I couldn't quite wrap my head around the idea at first because I had only ever used wonton wrappers in baked or fried dishes. But that wouldn't stop me from trying it out. So this Sunday while trying out using IG Live for the first time ever, I made a dish that I would soon become obsessed with.

The walnut "meat" gives the filling some texture to contrast the delicate wonton pasta. The mushroom seasoning gives the walnut more of an earthy, meaty flavor which works well with the sweet potato & savory sage. What I love most about this is the paper thin wonton pasta is so light, it really let's the filling standout as the star of the show. This is a great option if you want a dish that looks harder than it actually was too make (and you know I'm all about the secretly easy dishes that look hard to make). Try this on your next date night in!

Notes & Substitutions:

Equipment: If you don’t have a food processor, you can finely chop the walnuts by hand but using a food processor will be so much easier. Just be careful not to over process the walnut mixture or you will wind up with walnut butter.
Wonton Wrappers: The wonton wrappers I used in this recipe contain eggs, so they are not vegan. However, there do seem to be vegan wonton wrappers out on the market when I do a quick google search. You can also make your own vegan wontons by using the recipe from a very popular vegan blogger.
Ravioli & liquid: Once you've boiled your ravioli, don't let them sit in liquid for any extended amount of time or the wrappers will begin to get doughy & fall apart. Best to pour sauce over top of them once you are ready to eat.
Egg Wash: Most wonton ravioli recipes call for a bit of an egg wash to seal the wrappers. I don't have eggs in the house, so I used a little bit of Follow Your Heart VeganEgg mixed with water. I also tried sealing with just water & that worked fine as well if I let them sit out & dry a little before boiling.
Spinach: I used a little bit of powdered spinach for this sauce but you can use fresh if you prefer. You may just need to let it reduce a little longer to let the excess water evaporate.
Butter: I used real butter this time but you can definitely use vegan butter if you prefer.
Milk: I sometimes make mine from scratch but most of the time I use Joi Nut Base to make my dairy-free milk and creamer. You can use whatever unsweetened milk or dairy-free milk you prefer.
Make it Meatier: If you want to stick with this flavor profile but just want it to be a little meatier, you can always add some mushrooms to the filling mixture. As I continue to work on recipes, I'll test out some other filling options.

Ingredients: See ‘A Pinch, A Dash & A Smidge’ for measuring references.

Wonton wrappers
Water for boiling
A little drizzle of cooking oil

For the Filing:

2-3 Handfuls of walnuts (soaked)
1-2 Handfuls of raw sweet potato (diced)
A couple of pinches of Mushroom Seasoning
A few Leaves of sage
A few Sprigs of flat leaf parsley
A few Leaves of Fresh basil

For the Sauce:

A few cubes of butter
A few splashes of unsweetened dairy-free milk
Spinach (I used a tad of powdered spinach for this)
Salt to taste

Instructions:

On high heat, boil a pot of water. Once water is at a roaring boil, add walnuts. Let boil for 5 minutes, then turn off heat & let sit for 5 min before draining.
Add drained walnuts, sweet potato, mushroom seasoning, sage, parsley & basil to the food processor. Pulse until mixture is about the size of rice.
In a saucepan on medium heat, add in a few cubes of butter in the pan to make brown butter.
Once butter is ready, turn heat down to is lowest setting so the butter doesn't burn, then add a couple dashes of the spinach powder & mix well.
Turn heat up to low-medium & add in a couple splashes of plant milk & mix well. Keep sauce on low, stirring occasionally until you are ready to serve.
Fill pot with water & bring up to a gentle boil.
While water is boiling, begin to gently place a bit of the filling onto the center of a wonton wrapper.
Once filling is placed on wrapper, use a little water or egg wash along two edges of the wrapper. Fold two opposite corners together to form a triangle. Press corners together & slowly seal down one edge, talking care to get as much air out as you can. Do the same with the other side, making sure you don't have air bubbles.
Make sure your pot of water is at a gentle boil/simmer. Gently drop each ravioli into the hot water. You might only be able to boil 2-3 at a time so they don't stick to each other.
Once ravioli is begins to get a little transparent (usually only takes a minute or so), gently remove from water.
Place cooked ravioli on plate & cover with sauce. Garnish with fresh parsley, basil or sage. Serve hot.