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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From chef Pam Anderson's How to Cook Without a Book , this makes really tasty, easy ravioli that I think are impressive. I saw a similar technique used in a recipe by Dancer (Vegetable Ravioi #5017) that I will be trying as well. The sky's the limit on the fillings and the technique makes light , impressive ravioli that taste special. Ingredients:
1 tablespoon salt |
1 teaspoon vegetable oil |
1 (12 ounce) package wonton wrappers |
melted butter, warmed or extra virgin olive oil or simple tomato sauce, of your choice |
grated parmesan cheese |
ground pepper |
1 1/4 cups ricotta cheese |
1/4 cup grated parmesan cheese |
2 minced garlic cloves |
2 tablespoons minced fresh parsley |
1 teaspoon dried basil (or 1 t chopped fresh) |
1/2 teaspoon dried oregano |
1 large egg |
salt and pepper |
Directions:
1. Mix all filling ingredients in bowl and set aside.
2. Bring 2 quarts water to simmer in deep saute pan, add salt and oil.
3. Heat oven to 200F and warm plates.
4. Place 6 wonton wrapper on dry surface.
5. Spoon 1 T of filling in center of each.
6. With water and your finger, moisten perimeter of each wrapper.
7. Top with additional wrappers, push out excess air, and seal edges well.
8. Place completed ravioli on wire racks.
9. Repeat process with remaining filling.
10. Simmer 8 ravioli at a time for approximately 3-4 minutes, until translucent and beginning to wrinkle.
11. Place on serving plates with small amount of cooking liquid- top as desired with sauce, butter or olive oil, Parmesan and pepper.
12. Serve immediately!
13. Try different fillings of your choice- the technique is what is rather clever!
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