Shrimp and Cilantro Ravioli

I gained inspiration for this recipe from checking out FoodBaby. She made sweet potatoes ravioli, which sounds like a delicious fall meal. I, of course, made took the recipe idea and made it more unhealthy....fried ravioli. I did fill them with shrimp and cilantro to make it semi-healthy, but I am sure the frying ruined the attempt. So at the store pick up some 'egg roll wraps and let your imagination cook wild. You can make Chili rellanos, egg rolls, steamed ravioli, fried seared ravioli. Then you can fill them with; meat, sweet potatoes, beans, cream cheese and peaches....the possibilities are endless, literally. (Bonus: Chili Rellano recipe on bottom)

So for the Shrimp and Cilantro ravioli, I chopped up some fresh cilantro.

Then chopped up some cooked shrimp and placed both on an egg roll wrapper square

Then I put a little egg around the edges and topped it with another egg roll wrapper square. Press hard on the edges with your fingers to be sure it is sealed.

Added a small layer of olive oil in a frying pan and cooked them on each side until brown (medium heat)

Don't those look amazing? I took a big bite and the fresh flavor rushed my mouth. Please be creative and try to make something delicious with egg roll wrappers!

Bonus Recipe:

Crispy Chili Rellanos (from Jennifer)

• Wonton wraps (Sold in produce section of grocery. Also called egg roll wraps.)
• 1-2 eggs
• 1 can of Whole Green Chilies (sold either in the canned food isle, or the Mexican food isle)
• 1 block of Monterey Jack Cheese
• Vegetable oil

Prep: The can of whole green chilies will need to be opened, and you will have to take out each individual chili to give a rinse. Most times, the canned chilies come lathered in vinegar, and so as not to take away from final product, this should be rinsed off.

While chilies are drying, take the 2 eggs and beat them in to a bowl as if you were preparing scrambled eggs. You will use the egg as paste for the wonton. Also, you will need to slice the Monterey cheese. The more slices the better!

Cook: When ready, take a single wonton wrap and lay it down on flat surface (cutting board is perfect). Slice one side of the whole chili, and open up on top of the wonton. Put cheese on top of chili…be generous. Then fold the wonton so that it takes the shape of a burrito. Each time a side is laid down, be sure to “glue it” with egg. This will help the wonton stick to itself. Repeat this until ingredients are used. I like to make about a dozen or so. When ready, get out skillet and turn heat up to medium-high. Pour in enough vegetable oil to cover the entire surface of pan. As soon as you can hear sizzling from the pan, place your rellanos in and fry until golden brown. NOTE: this will not take long. Only 2 minutes on each side should be enough.

Watermelon Salsa (and some old favorites)

I have been so behind on cooking and posting! My apologies to my huge army of readers (AKA, thanks for still reading Grandma!). Jeff and I had Tristan and Amanda over for dinner to catch up. The menu, tofu tacos with black beans with a watermelon salsa and chili rellanos. The tofu tacos were not actually in the recipe book, but the Watermelon Salsa was and was paired with some chicken. So the picture does not depict the tacos, but instead, the next day with a beautiful piece of chicken that Jeff cooked up. I digress…I still have some ‘Jenna still sucks at cooking’ stories, just sans the photos to prove it.
The guests arrived and Tristan had brought over a 6-pack of beer to share. As I don’t drink beer because of my stomach problems, I made myself a nice tequila/orange juice blend to get through the cooking. I have a nasty habit of forgetting that I have something baking in the oven, even though I mentally say ‘Jenna, don’t forget about the things in the oven’. So as always, I hit that revelation moment when I realize I had not been attending my corn tortillas baking. The overcooked tortillas have now become crispy tostadas instead of lightly crispy tacos. Oh well! As this crisis ensued I then realized that I hadn’t stirred the tofu in a while…burnt! Just the bottom though and everyone assured me that it still tasted great (I think they were just being nice). I cooked up some chili rellanos from Jennifer’s recipe only I cooked them in way more oil than she does. Once the food had been cooked and the beers had been opened it was discovered that an extra beer was opened by mistake. Perhaps it will save in the fridge for later? Maybe I will have to bite the bullet to prevent waste? An offering to the cooking gods? Ahh, but alas, the beer just stayed on the counter, with its beady eyes watching us eat and drink his friends.
After dinner we all took up relaxed positions on the couch and watched a little basketball. After everyone had digested slightly I served up some leftover mint chocolate squares and gluten-free brownies I had frozen (not as good the second time around). Then there was a second round of digestion and Amanda and Tristan left for the night. Thanks for visiting!