I’ve been really into making pasta lately from scratch and ever since I made the ravioli with the egg roll wrappers I’ve been thinking about making them again but I knew I needed to improve the recipe. The original post that I used to make the ravioli actually had tortellini shapes and it didn’t look too hard to make. But I tried to make my life easier by making ravioli instead. It worked but it was definitely way too thin. I actually ended up eating the leftovers that I froze from that batch cooked in the oven with some spaghetti sauce and they held up a lot better that way. But anyways, I wanted to try the tortellini because I hoped with less “dough” around the filling, they wouldn’t be as delicate. I also switched to wonton wrappers instead of the egg roll wrappers this time because the wontons are smaller. I ended up cutting the dough down more though even though the wrappers were smaller to avoid the same problem of the excess dough.
This process is definitely not quick, I made two different batches of these this weekend and both times it took about an hour to make 20 something tortellinis. Using the wonton wrappers versus making your own dough saves a LOT of time but shaping each tortellini is just plain time consuming. Its not that difficult though once you get the hang of shaping the tortellini so if you have an afternoon to spend making these it is definitely worth it! You look so fancy serving homemade tortellini. Plus these freeze well so you can make a whole big batch and save some for later.
The best part of filled pasta (to me anyways) is that you can put whatever you want inside. Meat, cheese, more cheese, seafood, veggies, etc. I went with ricotta, spinach, mozzarella and parmesan for my filling.
Seriously these were so so good. I don’t know if it was because I was so hungry or what but they were actually magical. They held together a lot better than the ravioli. Next time I find some extra patience laying around I’ll definitely make these again!
By the way, its so crazy to me that you can make pasta from egg roll wrappers and wonton wrappers but there is actually a recipe for raviolis in the wonton wrapper package. So clearly this isn’t that foreign of a concept!
Wonton Wrapper Tortellini
- Wonton Wrappers
- Your choice of filling (see recipe notes for my filling)
- Water to wet edges of wrappers
- Lay out wrapper, I used wax paper as my work station. Place about a half of a teaspoon of filling in the center of the wrapper. Wet the edges of the wrapper with water to help seal (I wet closer to the filling because I knew I was going to cut off some of the excess wrapper).
- Fold the wrapper in half (into a triangle) and seal around the filling trying to remove air bubbles as you go.
- Place your thumb in the middle of the filling pushing up (see below)
- Then fold the bottom corners together so they overlap. Wet one of the pieces so you can seal them together.
- Set aside. I placed mine on a baking sheet covered in wax paper so that I could easily freeze them when I was done.
- Repeat this process until all filling and/or wrappers are used.
- To cook, bring salted water to a boil. Cook tortellini 2-3 minutes if fresh and 3-5 minutes until frozen. Cooked tortellini will rise when finished cooking. Be careful not to overcook.
- For my filling I sauteed chopped spinach and garlic for a few minutes and let that cool. I then mixed it with ricotta, shredded mozzarella and parmesan cheese and a little salt and pepper to taste.