Won Ton Soup Jan/Feb '00???

[RunnerKim]

We liked the ravioli but probably would not make it again. The concept is very good but I'd go for a different filling. Seemed to be a bit soggy too so I'd also see about getting them drained better.

Kim

[SClementson]

Anyone try this? I've never used won ton wrappers before and I'm thinking about making this soup, or raviolis (I can't remember where I read about that, though!). Any suggestions or helpful hints would be really appreciated!

Sarah

[RunnerKim]

I haven't tried the soup but last week I made the spinach ravioli from the October issue that used won-ton wrappers. It worked great! Very easy.

Kim

[Nanci]

Did you like the raviloi? I didn't make it because there was a thread that gave the recipe poor reviews. Interested in other opinions . . .

Thanks!!!!

[Ralph]

Originally posted by RunnerKim:
We liked the ravioli but probably would not make it again. The concept is very good but I'd go for a different filling. Seemed to be a bit soggy too so I'd also see about getting them drained better.

Kim

I made the spinach ravioli a couple weeks ago (see the post on homemade ravioli from the last week or so http://www.cookinglight.com/bbs/Forum1/HTML/001654.html). You're right: The spinach has to be squeezed bone dry or it will be soggy. Otherwise it was quite enjoyable.

And to Sarah: Using wonton wrappers is a GREAT shortcut for making ravioli (again, see the aforementioned thread).

[SClementson]

Thanks Kim and Ralph...I'll check out that thread. Did either of you have trouble with the wrappers falling apart while cooking? I looked this up on Epicurious.com and lots of people said the raviolis just disintegrated in the water, that it was hardly worth the trouble. It seems like it might be important to simmer the ravioli, not cook them in a full boil. Any thoughts? Thanks!

Sarah

[RunnerKim]

I only had one kind of fall apart and that's because it had a hole in it. I can't recall now if I accidently pricked it or if I stretched it too thin. But no, no problems with them falling apart and I'm pretty sure I was using boiling water (although not rolling).

I was trying to use some crimper gadget I wasted a couple of bucks on at some point in my life and that wasn't working at all so I followed the directions (novel idea) and dug out my biscuit cutter and that worked great. I also just brushed the whole wrapper with egg white as it was simpler/less messy and that also made it easier to seal. Perhaps if you just do the edges you might not get a good seal and they'd come open and fall apart???

Of course the useless gadget is back in the gadget drawer taking up space.

Kim

[Ralph]

Like Kim said, if it's stretched too much or if there's a small hole in the wrapper, it'll probably fall apart; just don't try to stuff too much filling in each. This particular recipe allows a little more filling since you're using two wrappers for each ravioli. Also, if the edges aren't COMPLETELY sealed, it'll fall apart.
As for crimping the edges, my "crimper gadget" was my fingers! I dipped my fingers in water & made sure I had a good seal. By the way, I DIDN'T cut off the outside edges as the recipe suggested, just made a good seal & dropped them in the boiling water.