Some people may have found this too "labour intensive" but, compared to making pasta from scratch, this is a walk in the park. I liked the idea of the Wonton wrappers but didn't have any squash so used the method with a different filling.This was excellent, and I would make it again, even if I didn't have the remains of the Wonton in my freezer :-) Next time I will make it with the squash filling.
Different and so good!!!!
I made this but with thyme oil instead of the rosemary because that's what I had in my fridge. It was easy enough to make but it only made 21 for me instead of 36. Also, there was something a little bit missing with the flavor but it definitely could have been my lack of rosemary- generally I try to follow the recipes exactly, and here's why! EDIT: Made it again with rosemary oil and 2 tsp instead of tbs of water and it is so good!! Always listen to Fine Cooking!:)
Wow! This filling is absolutely delicious! The wonton wrappers made this very simple to assemble. Even my stepson, who doesn't like anything except chicken fingers, said this was delicious! I will definitely be making this again.
My family loves pasta and so when I decided to make this I thought I might get protests because of the wonton wrappers. However, my daughters were ecstatic with the first bite and proclaimed I should make pasta this way all the time! The filling was fantastic! I used a beaten egg like someone had suggested and all sealed nicely. I would only suggest one thing, double the recipe when making because it will all go!
I loved this recipe. Simple and delicious. I used less olive oil for the rosemary oil and added a little garlic to it as well. I cooked it all and then reboiled it for a later meal, will definitely make again.
The filling is out of this world. I generally do this with homemade pasta rather than the wonton wrappers. A hint - I have better luck with beaten egg than with water when sealing the edges of the ravioli.
Delicious and easy to make! Sharing with my friends.
Delicious! It's amazing how the rosemary oil makes all the difference, such a simple 'sauce' with the pasta water. It is critical that these are served right away or they will stick together and be gummy.
It takes a while, yes, but who said making your own ravioli was easy? It's delicious and very impressive.
I have made this recipe as described once. The flavor of squash was wonderful (especially with the fresh rosemary), but making the ravioli was sooo labor intense, and it took forever for me to complete folding all the little wrappers. We had some extra "sauce" left over, and the following night we cooked pasta & had the left over sauce. THAT was the way to go! Since then, I have made "squash sauce" following the recipe & maybe adding a little milk so that it is fluid enough. It is the perfect alternative to red sauce or alfredo sauce. My kids love it. So - three stars & not five for having to fuss with the wrappers.