I used to give major side-eye to whenever I saw wontons being used as faux ravioli wrappers. It just didn’t really seem right to me (pretty sure I was just being a brat). Well, turns out using wonton wrappers as ravioli wrappers and frying them up in some browned butter is actually DELICIOUS! They’re also way more low maintenance than making your own pasta dough. This recipe also fits under the “great to freeze” category! With the baby arriving in a few months, I’ve been very into figuring out easy freezer type meals, so my husband and I can save lots of time on meal prep for when our babe is actually here! These guys freeze SO well and you don’t even need to thaw them, before sticking them in a pot of boiling water to cook them. I usually serve this along side a bowl of arugula tossed with a really easy balsamic vinaigrette…and my husband prefers to eat them by the pile…with his hands, no side salad needed, lol. Enjoy! xx, Jenny
Creamy Shrimp and Corn Filled Wonton Mezzaluna
creamy shrimp and corn filing
- 2 tablespoons unsalted butter
- ½ small shallot, minced
- 1 garlic clove, minced
- 1 ½ heaping cups corn kernels (from 3 ears), divided
- 12 large poached shrimp, diced
- 6 ounces mascarpone, softened
- 2 ounces whole milk ricotta
- 1 tablespoon thinly sliced chives, plus more for garnish
- 1 tablespoon minced tarragon
- salt and pepper to taste
- 1 egg, well beaten
- 50 round wonton wrappers
- 4 tablespoons unsalted butter
- salt and pepper to taste
- Filling: Place a large skillet over medium heat and melt butter. Add shallot, garlic and corn and saute for 2 to 3 minutes. Season with salt and pepper, remove from heat and cool, reserving ⅓ of mixture.
- Once corn mixture has cooled, combine all filling ingredients into a mixing bowl (except reserved corn mixture) and mix together. Refrigerate until ready to use.
- Assemble: Lightly brush the edge of each wonton wrapper with the beaten egg and fill the center with 2 teaspoons filling. Carefully fold each mezzaluna in half, pressing as much air out of each one before sealing them shut. Transfer finished mezzaluna onto a parchment lined baking sheet. Once all mezzaluna have been made, transfer baking sheet to freezer and freeze all but 12 mezzaluna.
- Fill a large pot with water and bring to a boil over medium-high heat. Once water comes to a boil, add a small handful of salt and 12, unfrozen mezzaluna.
- Cook mezzaluna for 3 to 4 minutes or until they begin to float to the top of the pot. Using a slotted spoon, transfer mezzaluna to a large plate and set aside.
- Place a large skillet over medium heat and melt butter until slightly browned with a nutty aroma.
- Carefully slide mezzaluna into the browned butter. Cook pasta for about 2 minutes, coating each mezzaluna in the sauce. Add reserved corn mixture and toss together. Season with salt and pepper. Top with sliced chives and serve.
- *Makes 50 Mezzaluna
- *Once remaining mezzaluna are completely frozen, transfer to a resealable plastic bag, removing as much air out as possible, seal and store in freezer for up to 3 months.