wontonravioli1

Originally uploaded by mosli

I have a problem with ravioli. I’ve never liked your typical varieties, i.e. meat or cheese. They just always seemed heavy and fairly bland apart from the sauce they were drenched in. Maybe i just never had good ravioli.

I much prefer a savoury squash or vegetable filling, which I why I thought, why not use courgette? I scoured my recipe books and the internet and after coming up short, I deceided to do what I usually end up doing anyways, make stuff up and pretend that I know what i’m doing!  These garlicy roasted courgette filled wonton ravioli were excellent, and the shallot-balsamic-olive oil sauce was a simple compliment. The only request from D was to make more next time!

 

Roasted courgette wonton ravioli

• package wonton wrappers
• 2 cups courgette (zucchini) in chunks
• 1 head garlic
• 1 cup sliced shallots
• 1/2 cup olive oil, plus
• 1/2 cup balsamic vinnegar
• 2 tbsp basil
• 1 tbsp sugar
• salt and pepper to taste
• 2 tomatoes, chopped

Put chunks of courgette and cloves of garlic from a whole head in aluminum foil wrap with a drizzle of olive oils and roast at 345F for about 1/2 an hour until all is tender. Purree courgette and garlic with 1 tbsp basil and a little salt until smooth.

To assemble ravioli, brush two wonton wrappers with water. Put about a tbsp of filling in the center of one, placing the second wrapper on top. press down edges, trying to get as much air out as possible. seal edges by applying pressure with a fork. Drop in boiling water for about 5 minutes until done.

In a sauce pan carmelize shallots in a little olive oil. Add tomatoes, basil, and sugar. Mix in balsamic vinnegar, olive oil, and salt and pepper. Drizzle over finished ravioli