Making pasta is a fairly time consuming process. There’s usually a bunch of rolling dough, and rolling that dough a lot more…
It’s always worth it in the end though, and this ravioli is no exception.
Especially considering that these little pockets of heaven didn’t need to be endlessly rolled and stretched, because I used dumpling wrappers!
This short cut probably saved me about an hour at least off the time of this recipe, which is awesome if you want some homemade pasta during the week. If I did want to make this into an all afternoon recipe I would definitely make homemade pasta, but sometimes life just isn’t full of endless amounts of time.
Dumplings wrappers are pre-rolled, and ready to use. That’s a big win for the weekday ravioli.
To fill these little guys up I roasted two small sweet potatoes, and added caramelized onions (I had some pre-made from this recipe). Season with some salt and pepper, and the filling was done. Sometimes the most simple thing can taste amazing. Although, for those of you who can eat cheese I’m sure you could fit some in there.
Next all you have to do is take two dumpling wrappers, place about 1 teaspoon of filling in the center of one wrappers, and top with the other using water to seal the edges. Once they dry they’ll be sticking together just fine.
To finish things off I chose a simple butter sauce. I didn’t brown my butter, but I would recommend that for sure. I added garlic, and lemon zest. And parsley at the end and tossed it with the ravioli. It was delicious.
- 1 package of dumpling wrappers
- 2 small sweet potatoes, roasted
- 1 onion, caramelized
- salt and pepper to taste
- 4 tablespoons butter
- 2 cloves of garlic, minced
- ½ teaspoon sliced lemon zest
- Start by roasting the sweet potatoes in a 400 degree F oven. This will take about an hour, you’ll know they are done when they’re soft the whole way through, and they are leaking burnt sugar stuff. (You can make these in advance as well)
- Mix together the roasted sweet potato, onions, salt and pepper.
- Place 1 teaspoon of filling onto a dumpling wrapper, top with another wrapper after wetting the meeting edges of both. This will seal them together once they are dried.
- Once all wrappers, or filling are gone. Place ravioli in the fridge for at least 15 minutes.
- Meanwhile mince garlic cloves, and slice lemon zest into very thin half inch long pieces.
- Melt butter in a small sauce pan over medium heat. Once it starts to sizzle add in garlic and lemon, cook for 1 minute.
- (Optional: If you would like brown butter for the recipe, whisk continuously while melting, once it starts to really sizzle add in garlic, and lemon zest, wait for bigger bubbles, remove from heat and whisk for another 30 seconds, it should have a nice nutty aroma, and brown bits at the bottom.)
- Once the ravioli are ready, bring a pot of salted water to a boil. Add pasta and cook until they float to the top. Drain.
- Toss with butter, parsley, and enjoy!