Merguez Wonton Tortelloni, Corn, Tomato, Parm

I have been experimenting with grocery store wonton wrappers for a while now.  Don't get me wrong, I enjoy making fresh pasta.  But not all of the time, especially if we are just having a casual meal at home.  I treat the wonton wrappers just like fresh pasta - usually with a rich, butter or cheese type condiment (olive oil based sauces work better for me on dried pasta). In my experience, it's best to handle the wonton wrappers as little as possible.  Tortelloni is a very simple technique that requires only a few minor folds.  For a fresh pasta type of dish, this is a relatively easy recipe. The combination of lamb sausage (merguez), fresh summer corn and tomato, and handfuls of parmiggiano reggiano works wonders.

Check out my full recipe over at Gothamist....

Comments

[Chefdoc]

Hi Joe, Always nice to watch a real cook work. Those look really good. BTW, nice photos on the Gothamist site as well.

[joe]

thanks chef doc!