Chocolate-Hazelnut Ravioli

Best. Tip. Ever.

There are many reasons why you will not see me attempt to make my own pasta (not the least of which is the fact that I live a block away from Little Italy.) Other reasons include the availability of a multitude of excellent dried and fresh grocery store varieties and my general aversion to dough. But, most of all it's because, a while ago, I discovered this ridiculously easy way to get creative with ravioli.

All you need is: wonton wrappers (available in any grocery store), cornstarch and filling.*

Instructions: Dust a cookie sheet or storage container with cornstarch. Dissolve 2 tbsp of cornstarch in water. Spoon about 1 tbsp of filling onto a wrapper. Fold the wrapper over and seal the inside edges with the cornstarch liquid. Refrigerate overnight or for at least 1 hr. To cook: boil for 3 min, or steam in a bamboo steamer lined with parchment for 4 min.

Fillings could include:

– chocolate (my latest discovery; pictured above, made with a Cadbury's chocolate hazelnut bar)
– cooked pumpkin or butternut squash purée — serve with tomato sauce and chèvre or browned butter and sage
– crab meat with chopped red peppers and a splash of heavy cream — sauté in lemon butter and chopped chives
– ricotta and chopped shiitake mushrooms — serve with tomato sauce
– corn and black bean
– salmon and black sesame seed
– Peking duck amd orange zest
– chopped shrimp and green onions

On that high note I'm ending the tradition of posting a weekly tip. (For a little while anyway.)