All the Spokane food-related stuff that I can't figure out how to wedge into my other blog.

Saturday, February 26, 2011

Liza's Quick Wonton Raviolis

Kids love 'em!
Liza invented these. About 13 years ago, my mom showed us how to make potstickers. When Liza and I first started living together, we'd wow our friends with big platters of potstickers and homemade ponzu dipping sauce. We haven't made those for years, but we have realized that frozen wonton wrappers are a great secret weapon to have up your sleeve.

So, Liza took the wonton secret and combined it with a bit of her Italian sensibilities and her vegetarian requirement. If you want to go vegan, you could probably swap out the feta for 1/4 cup of nutritional yeast.

If you press the tofu ahead of time, this is a quickie.

- Wonton wrappers
- Marina sauce
- Filling:
  • 1 lb of tofu. Pressed for a couple hours. Then crumbled.
  • 3/4 cup crumbled feta
  • 1 box frozen chopped spinach. Thawed, drained.
  • 1 glove garlic, minced
  • 2 TBS olive oil
  • juice from half a lemon
  • S&P to taste
  1. Combine all the ingredients for the filling and mix gently.
  2. Put a little gob in the center of a wonton wrapper and wrap it up. Wet the edges of the wrapper a bit to help it stick.
  3. Don't do the submersion boil thing with these guys, as they'll probably not survive. Instead, put a bit of canola oil in a hot non-stick pan. Put a few raviolis in there, but don't crowd them, as they like to stick together once they get wet.
  4. Have a lid for the pan at the ready, because this next part is a bit shocking the first time.
  5. Pour about a cup of water into the pan and then immediately cover it with the lid. I like to use boiling water, but that amplifies the cracking, steaming, noisy explosion of oily watery activity. In any case, the water should just cover the bottom of the pan. The lid shouldn't be tight-fitting -- lots of steam should escape. You're steaming these suckers.
  6. Leave the lid on (so steam escapes) for about a minute, then take it off. The water should be cooking off now. If it takes more than 30 seconds or so, pour off the water. Then flip the raviolis.
  7. If you need to add a touch more oil, then do it. Saute until brown.
  8. Serve with warm marinara and cheese.

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