When we can’t find (or make) fresh pasta sheets, we turn to wonton wrappers. With 6-inch-square gyoza or egg-roll wrappers, you can make multiple ravioli very quickly. Our Pea and Fresh Mint Ravioli (April 2015) uses this method.


Spoon a scant tablespoon of pea filling near each corner, about ½ inch from edge and from the other spoonfuls. Brush around each with egg wash.

The goal of this assignment: Chef Tyler Florence’s Ultimate Burgers (Photo: Thayer Allyson Gowdy)


Lay another wrapper (not washed with egg) over filled wrapper. Using the side of your hand, press down around spoonfuls of filling to seal into 4 mounds and remove any air pockets.


With a sharp paring knife, cut between mounds to make 4 ravioli. Pinch edges closed on all sides.

Repeat with remaining wrappers and filling. You’ve got fresh ravioli without traveling to the closest trattoria!

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