The tailgate frenzy is quickly merging into the holiday corner. Halloween 2013 is history and we are quickly approaching the 5>4>3 triple play; Thanksgiving > Christmas > New Years Eve/Day. These holidays are filled with traditions and comfort foods. The GrateTV crew wants to help you prepare for the season. In this episode we take a look at grilling with pasta for some quick and delicious finger foods to bring to the next holiday party. Wonton and Eggroll wraps are prepared, grilled and served with a dipping sauce. The mind set is to get some simple and delicious cooking done and join the party.
Wonton wraps and Eggroll wrappers have the same makeup. The size is the only difference. To save time and money, eggroll wraps can be cut into quarters to make simple wonton wraps. They are both simple pasta rolled very thin. The thin texture makes them perfect for quick grilling. They turn into a crispy kind of chip when grilled over a slightly hot fire. We took advantage of this texture to produce a delicious GrateTV Grilled Ravioli. While experimenting with the wrappers we also made a very nice eggroll and a nice mini carnita. Many thanks to our friend Nicolas Stanco from “The Taco Rack” fame for letting us play with his invention. It was the perfect tool for the job.
Gather The Ingredients
First thing to do is gather the ingredients and make decisions on fillings. All of the dishes make use of ingredients that might be left over from a previous cook. A piece of chicken, sausage, onion, roasted garlic and left over coleslaw mix was an easy way to create a delicious filling. Use whatever you have on hand. It’s simple by design.
The process is relatively simple. Sautee the onion and coleslaw mix in a pan. Add the garlic and chopped meats, season to your taste with salt, pepper or some bbq rub.
Let the ingredients cook until tender and allow the flavors to blend and set aside for a few minutes to cool.
While you are waiting for the filling to cool, prepare your table to make the ravioli. You will need the wraps, the filling, some cheese, and a small bowl of water and a fork. When the mix has cooled lay your wrap out on a board.
Place a pinch of cheese in the center of the wrap.
Then add some filling.
Wet your finger in the water and paint the edges of the wrap and do the same with the top wrap. Place the top wrap on the bottom and align the edges. Pinch to seal, then run a fork around the edge to make indentations.
Coat the finished product with some oil. Olive oil makes gives a great flavor but any oil, spray or brush will do.
Preheat a clean, medium high grill.
Place the ravioli on the grill and close the lid for about 5-8 minutes. Check to see how the cooking process is going and let the ravioli brown until crisp.
Flip and continue until the ravioli is nicely browned and crisp on both sides.
The process for making mini carnitas and eggrolls is basically the same. Make a filling, stuff and grill. The Taco Rack makes grilling the tacos and eggrolls a snap.
Remove to the grill and serve with a sweet chili dipping sauce. Delicious!