Saturday, September 25, 2021

Pumpkin Ravioli, made with Wonton wrappers


Pumpkin filling, made with mashed roast pumpkin and spring onion tops , with a pinch of nutmeg. Served with brown butter with sage leaves. 


Lay even number of wrappers on bench.

Brush each alternative one with egg wash.

Use small spring loaded icecream scoop and place a scoop into the center of the egg washed wonton. ( about a teaspoon )

Cover with unbrushed wrapper, excluding as much air as possible. 

Press firmly to seal.

Can trim edges with pastry wheel. 

Cover in single layer with damp tea towel. 

To cook

Bring large pot of salted water to a simmer boil. Carefully add ravioli. 4 at a time.  When they float to the top give them an additional minute. 

Scoop out and place on warmed dish while the remaining are cooked. 

They can be frozen in a single layer and frozen. Cook from frozen. 


Use what you have available.  Jamie Oliver has an extensive list for dumplings. 

Keep several packs of square and round wonton wrappers in the freezer. 

Sunday, September 19, 2021

Puff pops

Tasty finger food. 


1 sheet of puff pastry, ( fat reduced ok )

1 cup of filling.  I have tried 3, all successful. 


Defrost puff pastry. 

Spread filling to edges.

Roll a tightly as possible, without pushing filling out. 

Place in fridge for 20 minutes to firm up. 

Slice into 12 pieces. 

Place on lined baking tray. Cut sides up. 

Bake at 200 ff. For 10 to 15 minutes.  Air Fryer ok. 

Serve hot/ warm. 


I have tried 3 fillings, all successful. 

Spring onion and Parmesan ( at top of page )

Spinach, feta and spring onion.

Quince and Apricot spread with chopped Walnuts. ( at bottom of page )