Wonton Soup

Shredded romaine adds fresh flavor and a little crunch to this Chinese restaurant classic. Look for wonton wrappers in the produce section of the market. For ideas on using leftover wrappers, see the wonton ingredient profile.

• 2 quarts lower-salt chicken broth
• 3 Tbs. soy sauce
• 1 3-inch piece fresh ginger, 1 inch finely grated (1 tsp.) and 2 inches thinly sliced
• 1/4 lb. lean ground pork
• 2 large scallions, trimmed and thinly sliced (green and white parts kept separate)
• 1/2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
• 1/2 tsp. cornstarch
• 1/8 tsp. Asian sesame oil; more as needed
• 20 square wonton wrappers
• 2 romaine lettuce heart leaves, halved lengthwise and very thinly sliced crosswise

In a 4-quart saucepan, bring the chicken broth, 2 Tbs. of the soy sauce, and the sliced ginger to a boil over medium heat. Reduce the heat to low and let the ginger steep while you make the wontons.

Combine the pork, the remaining 1 Tbs. soy sauce, the grated ginger, scallion whites, rice wine, cornstarch, and sesame oil in a medium bowl and mix gently by hand.

Arrange the wonton wrappers on a clean work surface and put 1 tsp. of the pork mixture in the center of each.

Fill a small bowl with warm water. Dip your finger into the water and run it along the edges of a wonton wrapper. Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together. Moisten the two points on the long side of the triangle and pinch them together over the filling to seal. (The finished wonton should look like a pope’s hat.) Repeat with the remaining wrappers.

Remove the ginger from the broth with a slotted spoon. Raise the heat to a lively simmer, add the wontons one at a time (so they don’t stick together), and cook until the pork is done, 5 to 8 minutes. (To check, pull one wonton out and cut it open to make sure the pork is cooked through.)

With the slotted spoon, divide the won tons among 4 soup bowls. Divide the lettuce among the bowls. Season the broth to taste with 1 or 2 drops of sesame oil and divide evenly among the soup bowls. Sprinkle with the scallion greens and serve.

Butternut Squash Ravioli with Rosemary Oil

Wonton wrappers make these plump, perfect for fall ravioli a cinch to prepare, and the dish works well for a family meal or a casual supper with friends.

• 1/2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice (1-1/2 cups)
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 clove garlic, minced
• 1-1/2 tsp. minced fresh rosemary
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano; more for serving
• 36 square or round wonton wrappers

Put the squash, 2/3 cup water, 1 Tbs. of the oil, and a scant 1/2 tsp. salt in a large, deep sauté pan. Turn the heat to high until the water simmers; cover and steam the squash until it’s just tender and the water has just evaporated, 5 to 6 minutes; check often. Stir in the garlic and 1/2  tsp. of the rosemary; sauté until fragrant, about 1 minute. Transfer to a food processor and add the cream, Parmigiano, and a few grinds pepper. Process, scraping the bowl as needed, until the mixture is mostly smooth.

While the squash cools slightly, wash the sauté pan and fill it with 2 qt. water and 1 Tbs. salt; bring to a simmer over medium-high heat.

With a large wire rack and a small bowl of water close by, lay six wonton wrappers on a clean, dry countertop. Drop a rounded 1 tsp. of the filling in the center of each wrapper. Brush the edges of each wrapper with a little water. Fold each wrapper to create a triangle or half moon, pushing out any air bubbles and pressing the edges to seal completely. Transfer the ravioli to the wire rack; repeat the process with the remaining wonton wrappers and filling, making sure the countertop is dry after each batch.

Heat the remaining 3 Tbs. oil and 1 tsp. rosemary in a small skillet or saucepan over medium heat. When the rosemary starts to sizzle, take the pan off the heat.

Drop half of the ravioli into the simmering water. Cook until the wrapper over the filling starts to wrinkle and the ravioli turn translucent, 3  to 4 minutes. With a large slotted spoon, transfer six ravioli to each of three pasta plates. Repeat to cook the remaining ravioli. Drizzle each portion of the ravioli with 2 tsp. of the pasta cooking water and 1  tsp. of the rosemary oil, sprinkle with a little Parmigiano, and serve immediately.