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#FWcookbook Wonton and egg roll wrappers make versatile dumplings or ravioli in a flash. Try stuffing with pumpkin or butternut squash that’s first roasted with garlic, thyme, sage, olive oil, salt and pepper until tender. Puree with egg, orange zest, a bit of cream. Cut wrappers into 3” circles, fill each with a teaspoon of filling, fold in half and gently seal edges with a little water. Cook in salted, simmering water about 4-5 minutes. Make a simple sauce of browned butter, squeeze of lemon juice, more fresh sage, salt and crushed hazelnuts. Finish with Parmesan. Happy holidays!
#FWcookbook Wonton and egg roll wrappers make versatile dumplings or ravioli in a flash. Try stuffing with pumpkin or butternut squash that’s first roasted with garlic, thyme, sage, olive oil, salt and pepper until tender. Puree with egg, orange zest, a bit of cream. Cut wrappers into 3” circles, fill each with a teaspoon of filling, fold in half and gently seal edges with a little water. Cook in salted, simmering water about 4-5 minutes. Make a simple sauce of browned butter, squeeze of lemon juice, more fresh sage, salt and crushed hazelnuts. Finish with Parmesan. Happy holidays!
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