Jan 11 2009

Easy Butternut Squash Ravioli – Wonton Ravioli Recipe

Published by at 12:22 pm under Recipes

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Duration : 0:4:31


25 responses so far

25 Responses to “Easy Butternut Squash Ravioli – Wonton Ravioli Recipe”

  1. Magrakamajioraon 11 Jan 2009 at 12:22 pm

    These are tortelli. …
    These are tortelli. And half in Italian is mezza…or mezze, mezzo…I think it depends on it’s use in the sentence.

  2. Ihfawyukon 11 Jan 2009 at 12:22 pm

    you can round the …
    you can round the outside but he said that three times for the song joke

  3. Saladzingerson 11 Jan 2009 at 12:22 pm

    So pleased you …
    So pleased you opened the vids up for comments Chef John, so we can give you your due!

    I just waiting for that “round the outside” gag, and BAM, there it was. Great stuff… I come for the food, I stay for the humour ๐Ÿ˜€

  4. PhanRegSopon 11 Jan 2009 at 12:22 pm

    Chef John!!! These …
    Chef John!!! These are SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO GOOD!!!!!!

  5. BlazingSlapperon 11 Jan 2009 at 12:22 pm

    are you sure becuz …
    are you sure becuz to me it seems like ravioli is thicker

  6. stephentsang2000on 11 Jan 2009 at 12:22 pm

    You are a silly …
    You are a silly brainless , but I will not sympathize you, hehe~ IoI

  7. Tommy12435on 11 Jan 2009 at 12:22 pm

    How the did …
    How the did you mistake this for Wonton I will never know

  8. nanefyon 11 Jan 2009 at 12:22 pm

    I think if you …
    I think if you remember correctly he used Wonton WRAPPERS not shrimp/pork/meat stuffed wonton. I am actually astonished at your complete inability to see past your own stupidity.
    Lets just leave this ridiculous argument there, I see no point continuing an argument with a moron.
    Just get back to your wontons and quit whining about videos that no one is forcing you to watch. If this video is an insult to your cuisine, then simply do the decent thing and bugger off!

  9. stephentsang2000on 11 Jan 2009 at 12:22 pm

    The ingredients are …
    The ingredients are not the same. Wonton originates from Shanghai which uses minced pork and shrimp. In Hong Kong, the proportion of shrimp is much larger than that of Shanghai wonton. By the way, Wonton is the cantonese word for this food. Its original name is called Huan Don and this name is still used in mainland China and Taiwan. The meaning of Huan Don is “a state of chaos” which describes the minced ingredients inside the food. Your ignorance is an insult to your own IQ.

  10. nanefyon 11 Jan 2009 at 12:22 pm

    Have you ever …
    Have you ever compared the ingredients for won ton with pasta? I’m uming you have not, because they are both identical, so really the only difference between won ton and pasta is the name.
    And in fact, the name wonton is derived from the cantonese word which means to ‘Swallowing Clouds’.
    The only insult to your food is you and your own lack of knowledge of your own cuisine.

  11. eBooeBooon 11 Jan 2009 at 12:22 pm

    This is great! But …
    This is great! But I was wondering, could other wonton skins work? I’ve used Azumaya before, and they always tore when I boiled them (even over low heat).

  12. nurita4on 11 Jan 2009 at 12:22 pm

    are this like the …
    are this like the pasta pomodoro ravioli di zucca???

  13. pauldw23on 11 Jan 2009 at 12:22 pm

    love your vids… …
    love your vids… glad you opened them up for comments too…

  14. mieshieon 11 Jan 2009 at 12:22 pm

    Thanks! I plan to …
    Thanks! I plan to try to recipe. It looks really easy. Does dried sage work just as well, or is fresh sage best?

  15. f417hon 11 Jan 2009 at 12:22 pm

    burnz2much;

    you …
    burnz2much;

    you need to eat out more often eh

    -take care

  16. Burnz2muchon 11 Jan 2009 at 12:22 pm

    insult to your food …
    insult to your food? i think DOG is an insult as a food, dam nips..

  17. Wuschlkarinon 11 Jan 2009 at 12:22 pm

    I really love your …
    I really love your videos! Iยดm everything else but a cook, but your instructions are just perfect – not too difficult, and on the other hand definitely not too kindergarteny. Just watching you makes it look so easy and makes me think I can do that too. So good job not only as cook, but as well as an instructor and film maker! (and I love your references and little hints ๐Ÿ˜‰ )

  18. guerillagardenkongon 11 Jan 2009 at 12:22 pm

    how about if you …
    how about if you wanted to make the wrappers yourself?

    what is the recipee to make your own wanton wrappers eh?

  19. rlsroycephantomon 11 Jan 2009 at 12:22 pm

    also called …
    also called dumplings….

  20. olpa99011on 11 Jan 2009 at 12:22 pm

    great recipe…love …
    great recipe…love the shady reference

  21. DancesWithDawgson 11 Jan 2009 at 12:22 pm

    thank you. LUV your …
    thank you. LUV your recipes.

  22. robiebmxrobieon 11 Jan 2009 at 12:22 pm

    mmmm
    mmmm

  23. funinidahoon 11 Jan 2009 at 12:22 pm

    I laughed, I was …
    I laughed, I was wondering if many of your viewers would catch that reference.

  24. sweetheart4890on 11 Jan 2009 at 12:22 pm

    looks so good and …
    looks so good and simple.

  25. CruelCobalton 11 Jan 2009 at 12:22 pm

    Nice dish. We used …
    Nice dish. We used to call cresent shaped stuffed pasta Agnolotti. Might be a regional thing to the Piedmonte region of Italy though.

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