Tuesday, 24 September 2013

Recipe: Wonton Raviolis

Dear Lovelies,

No cooking skills, patience, time or any of the above?
Here's a bullet proof recipe which is not only simple, but really quick and healthy too!

It takes approximately 25 minutes and for 2 people you'll need:

1 pack of Wonton Skins (20 should be plenty)
300g Mince (beef or pork)
2 Leeks
1 Egg
Spices (Paprika, Cumin Seeds, Salt, Pepper)
Bread Crumbs and Tomato Sauce

Start by preparing your mince. Put it in a bowl, add the egg, 2 tablespoons of tomato sauce, 6 tablespoons of bread crumbs and 2 teaspoons of paprika and cumin seeds each.
Add salt and pepper to your liking and stir well.

Place a little meatball the size of a Hazelnut in the middle of a Wonton Skin and squish it a bit so you can easily fold the Wonton into a triangle.
Extra Tip: If you want to be certain that your Wonton Raviolis won't come apart, simply run your finger under water and then over the edges of the Wonton skin to moisten it before you fold it over.
Fold every corner and push the edges down using a fork.

Wash the leek thoroughly and cut it in strips approximately the thickness of a thumb so it cooks quickly.
You will have mince leftover which you can use to prepare little meatballs. Put them in the frying pan with the leek and crank the heat up (no oil necessary).

Once your meatballs are nice and brown all over, add approximately 750 ml of water and when it boils slowly slide your Wonton Raviolis in.
Let it simmer on low heat for 15 minutes, cut one little meatball to see if it's cooked through and Voila! Enjoy it while it's hot!

Oh and for those who are wondering about the difference between a Wonton and a Ravioli? It's simply the amount of egg used to produce the dough. There's typically more egg in Ravioli dough.

With Love,


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