From: "RsH" >
Subject: Noodle type sheets
Date: Sunday, January 23, 2005 11:14 PM

Been there and done that. Here in T.O. we can get almost any size and
shape of wrapper in the oriental food section or the dairy section of
the supermarket. We can get square or round wonton, spring roll, egg
roll, etc. wrappers. They differ in size and in thickness, depending
on what they are made for. Using the wrappers for making ravioli is
the same as using them for making wonton when it comes to closure,
since the basics never change. And they taste just fine since all
they are is noodle... Change the filling from a Chinese mixture to an
Italian mixture, and instead of putting on a 1/2 teaspoon and folding
into a triangle and sealing, put on a teaspoon and place one on top of
the other and seal the two squares together. Ravioli instead of
Wonton! With 50 or 100 sheets in a package, it certainly is fast to
use them and do this...

FWIW

RsH


On Sun, 23 Jan 2005 16:45:44 -0500, "Dee Randall"
<deedoveyatshenteldotnet> wrote:

>Curious if you, Vox, or anyone else have/has used wonton rappers as the
>dough for ravioli. I've seen this in quite a few cookbooks, but I've never
>tried them.
>Thanks,
>Dee

I hope I am not disappointed in my purchase of the KitchenAid pasta rollers
I just ordered last evening, probably as our postings were crossing. It
seems like a lot of work to make ravioli from scratch; I will have to
compare now. Thanks for your information.
Dee