These shortcut vegetarian wonton raviolis are an easy solution for homemade raviolis. Choose from two different vegan ravioli fillings, pumpkin sage or herbed mushroom walnut. Both are delicious and work well with an easy sauce of your choice.
Heat oil in a skillet. When hot add onions and garlic and saute until tender. Add pumpkin and sage and cook for 1 minute. Taste and add salt and pepper as desired. Remove from heat and allow the mixture to cool slightly before making the ravioli.
Herbed Mushroom
Heat oil in a skillet. When hot add onions and garlic and saute until tender. Add mushrooms and herbes de provence. Cook until mushrooms are cooked. Stir in the walnuts and add salt and pepper to taste. Remove from heat and allow the mixture to cool slightly before making the ravioli.
To make the raviolis:
Remove wonton squares from the package. Fold over individual pieces in a diagonal. Position a circle cutter as close to the cut edges of diagonal to cut out a half moon shape. Repeat until all dough pieces are cut.
Layout several dough pieces opened up on a lightly floured work surface. Keep the remaining dough covered with a slightly damp towel so it doesn’t dry out.
Spoon about 1 tablespoons of filling into the center of each wrapper. Moisten the edges with water and fold over creating a crescent shape. Press the edges together firmly to make sure the ravioli is sealed well and securely covering the filling without air bubbles.
Use a fork to press the edges together. This adds some decoration as well as further seals the raviolis. Transfer finished raviolis to a sheet pan. Repeat until all the raviolis are made.
Heat salted water to boiling in a large pot. When hot, add the raviolis in batches and cook for 1 minute. They should float to the top when they are ready. Use a slotted spoon to remove from the water.
Notes
Nutrition info in recipe card based on Herbed Mushroom Walnut Ravioli. Pumpkin Sage Ravioli Nutrition: 231 calories, 41 g carbohydrates, 7 g protein and 5 g fat.I do recommend for more accurate measurement you calculate more accurate nutrition facts using the brand of wonton wrappers you buy. MyFitnessPal is a free resource for calculating nutrition.Tips for BEST Results:Keep the wonton skins covered with a damp towel while you are working. The dough dries out especially if there is air blowing towards them. If they dry out, it may be more difficult to get them to seal properly or the wontons may crack as you are filling them.Don't overstuff the ravioli, a heaping teaspoon is enough filling to give plenty of flavor along with enough of an edge to seal the raviolis properly which will be important when boiling them.When sealing, press the wonton tightly around the filling pushing out as much air as possible. This ensures more proper sealing with better results when you go to cook.Boil the wonton raviolis in batches. Don’t overcrowd the pot. This will push the wontons down and they may stick to the bottom of the pan. They only need 1 minute to cook so cooking them 4-5 at a time still means they cook quickly.When removing them from the pot, use a slotted spoon. Transfer them to a pan and let any residual water drain out of the raviolis before plating them and topping with sauce.