This is an older recipe of ours. We love Italian food, and before we found vegan dumpling pastry sheets in our local asian food market, we used spring roll pastry to make ravioli and fried it. A bit unorthodocs, we know, but try it, it’s really tasty:
What you’ll need for a first course for 4 people or a big main dish for two is:
10 sheets of spring roll pastry the 20cmx20cm kind you get in asian food shops.
500 g frozen whole spinach leaves (defrossen and completely drained)
1 dl soy cream (the savory kind of course)
1 chopped onion
2 cloths of chopped garlic
1/2 tsp nutmeg
salt, peber and oil for frying
Cut the spring roll sheets into 4 pieces each. Put them in a pile under a damp towel.
Fry the garlic and onion slowly, leaving it to get soft and “transparent” , without getting colour.
Add the nutmeg and spinach, fry for a couple of minutes adding the cream to make a thick creamy filling for the ravioli.
taste and season with salt, peper, chili if you like it spicy, but keep it sort of mellow in the flavour, it suits the dish better.
All right, then to the asembly line 🙂 Take one of your little spring roll squres and put about a tbls of filling on it leaving quite a bit of the egde clear. Then take another square, and with your fingers put water on one of the sides. Then place the wet side down on top a the filling alligning it with the bottom square. gently press the sides together and ta taaaad! You have your first ready-to-fry-ravioli. Keep up the good work until you have 20 in total. Fry the squares on a hot pan (dont be stingy with the oil, they get this lovely cripyness if you grease them up well 🙂
You can easily keep the ones you have allready fried in the oven on low heat while you fri the rest, they’ll stay crispy.