I love shortcuts. I’m a big fan of anything that makes my life easier and less complicated. While I can recognize that sometimes it might be therapeutic or an enjoyable challenge to take the long road by, say, making your own fresh vegan pasta dough, I also very much prefer finding little tricks that save me time and mess!
Enter the wonton wrapper. These little guys are very versatile and can be used for lots of different things, but my favorite application is the wonton ravioli. It is so easy — you make the filling you are craving, stuff it in the little wonton wrappers, boil for a few minutes, and voila! you’ve got “homemade” ravioli.
Most wonton wrappers are made with egg, so make sure to check the labels. The brand Twin Dragon is typically egg-less so if you can find that in your international food aisle, try that one.
2 Tbsp olive oil
5 baby bella mushrooms, very finely chopped
1/4 red onion, very finely chopped
1/2 cup frozen Gardein “beefless ground” crumbles
1/3 cup Daiya mozzarella shreds
20 vegan wonton wrappers (try Twin Dragon brand)
In a large skillet, add olive oil and heat over medium high heat. Add red onion and saute for 1-2 minutes, and then add mushrooms and saute for another 1-2 minutes or until mostly cooked through. Next add Gardein crumbles and saute until crumbles are thawed and warmed, about 2-3 minutes. Last add cheese and sprinkle with salt, and saute until the cheese is melted. Remove from heat and transfer mushroom filling into a bowl. In the same skillet over low heat, add marinara sauce and allow to warm through. Meanwhile, bring a large pot of water to a very gentle boil.
To assemble the raviolis, take one wonton wrapper in the palm of your hand, brush with water, add a spoonful of filling to the center, fold diagonally, and pinch the edges together really well, making sure not to leave air pockets in or around the filling. Set aside on a lightly floured surface and continue with the remaining 19 wonton wrappers. Once you have 6 or 7 wonton raviolis ready and the water is gently boiling, add a batch to the water and cook for about 3-4 minutes (after they rise to the top let them cook for 2 minutes more). Remove with a slotted spoon and add to the warm marinara sauce, and continue with the rest of the ravioli.
Once all the raviolis are assembled and cooked, separate between two bowls, and top with marinara sauce and fresh chopped parsley if desired.