Wonton ravioli

So, the crazy pregnancy cravings have finally hit. I've had more junk food than real food today. In fact, I think I've had more junk food today than I've had in the past 6months. Needless to say, by suppertime, I needed some nourishment. Mushroom ravioli with green pea puree to the rescue! It's fast, light, and delicious.

Someday I'm going to get the pasta attachment for my KitchenAid mixer. Until then, wonton wrappers work pretty well for ravioli-- and the extras usually inspire Nick to make these super yummy banana coconut dessert wontons! Just in case you'd like to do the same, I'm including the recipe below.

Recipe and link
Banana wontons with coconut cream sauce from Martin Yan's Chinatown Cooking
makes 16 wontons; serves 4
filling:
2 bananas, peeled and coarsely chopped
2 T sugar
1/2 ts ground cinnamon
1 T flaked sweetened coconut
sauce:
1 1/2 c whole milk
1/2 c unsweetened coconut milk
4 egg yolks
1/2 c sugar
1/2 c flaked sweetened coconut (optional)

16 wonton wrappers

vegetable oil for deep-frying

1. Stir together filling ingredients, lightly mashing as you mix. The mixture should still be a little chunky.
2. Sauce: Bring milk and coconut milk to a boil in a small saucepan. Remove from heat and set aside. Beat egg yolks and sugar together in medium bowl until pale and smooth, 2-3 mins. Stirring constantly, gradually pour half of hot milk mixture into egg yolk mixture, then stir yolk mixture into milk mixture remaining in pan. Return saucepan to medium heat and cook, stirring constantly, until sauce thickens, about 2 mins. Strain into a medium bowl. For extra flavor, add coconut flakes. Let cool to room temp., then cover and chill.
3. Place heaping ts of fillingin center of one of the wonton wrappers. (Keep the remaining wrappers covered with a damp kitchen towel to prevent them from drying out.) Moisten edges of wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges firmly to seal. Pull opposite corners of the base of the triangle together, moisten one of the corners with water, and press the two corners firmly together to seal. Repeat with the remaining wrappers and filling, covering folded wontons with a damp kitchen towel to prevent them from drying out.
4. Pour enough oil into a wok or 2-quart saucepan to come to a depth of 3 inches. Heat oil over medium heat to 350. Slip a few of the wontons into the oil and fry, turning occasionally, until golden brown, 2-3 mins. Remove with a slotted spoon and drain on paper towels. Repeat with remaining wontons. Serve hot or cold, with the coconut cream sauce.

Mushroom ravioli with green pea puree www.vegetariantimes.com/recipes/10335?section