toasted sesame oil 1/4 cup fresh cilantro, chopped 1
package wonton wrappers (also called gyoza) canola oil, for frying (optional)
ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1
package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to taste)
Not exact matches
To form the dumplings, remove 1
wonton wrapper from the
package, covering the others with a damp cloth.
To form the dumplings, remove 1
wonton wrapper from the
package.
I guess half of the
package of
wonton wrappers will go for these, and the other half will be for the standard lasagna cupcakes.
To form the dumplings, remove 1
wonton wrapper from the
package.
I don't leave the grocery store without a
package of
wonton wrappers because you never know when they'll come in handy.