.Wonton Ravioli.

Yum, right.

Wonton Ravioli with Apple Cider Glaze

I was watching the food network the other day, and came across one of my favorite shows, 'Everyday Exotic', and was drooling over this delicious recipe during the entire program. Well, this entire menu actually (the salad he did -Carrot & Fennel Salad with White wine dressing- will be typed up on another post. I promise.)

So off to the store I went and bought some wonton wrappers, and whipped up a nice little meal tonight.
Now this is the original recipe, with my notes on the side (in brackets) as I didn't have everything needed on hand. It still turned out delicious, so you can try either variation.
Here's what this recipe has taught me:
1) Asian food isn't as hard too cook as it looks (I've always been terrified to try)
2) I still have to call my Mom for advice, especially in the kitchen (I asked her what I could substitute for egg wash, she answers milk. I ask her the same about Sage, she answers thyme.)
3) It's a big confidence boost when food turns out, even though you don't have 1/2 the ingredients, and you have to get creative.

Here's how you do it:

Apple Cider Glaze:

4 Cups apple cider

1 1/2 tsp freshly ground pepper

Wonton Ravioli:

1/2 lb ground turkey

1/2 lb ground pork

1 shallot, minced (**I used a red onion minced really fine)

 2 cloves garlic, minced

2 tbsp fresh sage, roughly chopped (**I used thyme, as I was out of Sage)

1/2 cup Asiago cheese, finely grated (**I used parmesan, as you guessed it, I was out of Asiago)

1 tsp freshly ground pepper

60 round wonton wrappers (454 g)

1 egg, whisked for egg wash (milk will also seal these suckers)

1/4 cup chives, finely chopped

Salt

Apple Cider Glaze:

1) Place apple cider in a large saute pan over high heat.

2) Once apple cider has reduced by half, and has achieved a thick syrup consistency, add black pepper, stir and set aside.

Wonton Ravioli:

1) In a tall-rimmed saute pan bring heavily salted water to a boil. Reduce heat slightly to a gentle boil.

2) To make filling, place all ingredients in a large bowl, except for wontons, egg, chives, and apple cider glaze. Mix well to incorporate.

3) To assemble wonton ravioli, place a wonton wrapper on a clean dry working surface and brush entire wrapper with egg wash on one side. Keep remaining wonton wrappers covered while working to prevent them from drying out.

4) Place 1 tbsp of meat mixture in centre of wonton wrapper.

5) To cover, gently stretch another wonton over top, connecting the edges of the wrapper, press to secure.

6) Gently lift, cup hands over filling to release any air inside, pinch around rim to secure and place on a dry tray. Repeat with remaining wontons.

7) To cook, gently place five wontons in water, turn over half way through cooking and remove once meat is cooked and no longer pink, approx. 5 minutes.

8) To serve, place wonton ravioli in a large bowl, drizzle with apple cider glaze, and place on a serving dish and garnish with chopped chives.

Serve and Enjoy!!!