Friday, October 21, 2011

.cheesy herb ravioli.

want to make an impressive meal for your family or friends or just to enjoy for yourself? try out this easy ravioli recipe.

in a medium sized bowl, mix 1 cup of ricotta cheese with 1/2 cup parmesan cheese. add some salt and a little pepper.

then, chop up some fresh herbs of your choice or even use dried ones; depending on what you have at your house. for mine, i used fresh basil cut up and shook in some store bought italian herbs i had in my pantry.

as you continue to stir the ingredients together, mix in a cup of mozzarella cheese. see all this cheese playing together? now, that's a party.

while you are at a good pausing point, let's get started on the sauce. this part is a top-secret family recipe. go to the store, buy a jar filled with yumminess, heat it up. start with about 1/2 jar of alfredo sauce in a saucepan over low-medium heat.

then, add 1/3 jar of pre-made pesto sauce. stir the two sauces together to create a tasty pesto alfredo and feel like a world-renowned chef. now, fill an additional medium saucepan with water and let it boil.

while your sauce is heating nicely on a burner, let's start putting these raviolis together. lay out about a dozen wonton wrappers. admire how well behaved they are waiting in nice straight rows waiting for you to fill them up.

take small spoonfuls of your cheesy herb filling and plop them right into the center of each wrapper.

in a small bowl, mix together a few tablespoons of cold water and an egg to create an egg wash. spread the egg wash with a small brush around the edge of each filled ravioli. you will use this as a paste for the top of the ravioli.

gently press each top wrapper over the filled one and press along the edges to secure them in place. you don't want any filling goodness oozing out the sides so ensure you have a tight seal.

if your water is at boiling point, gently drop 2 or 3 raviolis at a time into the water. send them off with a little well wish if you're feeling especially sentimental.

give it around 2 minutes and remove the ravioli with a slotted spoon. it should look like cooked ravioli. if it doesn't look like soft pasta, then it may need a few more seconds. these little babies cook up pretty quickly.

while your second or third batch of ravioli is cooking, place some pine nuts, if you're feeling nutty, into an oven to toast them up. i use my countertop convection oven at 350 degrees for about 7 minutes. this step is optional, but serves to add a new layer of flavor to your dish.

once all your ravioli is cooked, lay them out on a plate and drizzle with the pesto alfredo sauce. sprinkle with your toasted pine nuts if you were so inclined to make them. what you have, my friends, is one delicious dinner. enjoy.

cheesy herb ravioli with alfredo pesto sauce
serves 2 to 3 people
what you need
1 cup ricotta cheese
1/2 cup parmesan cheese
1 cup of mozzarella cheese
salt and pepper
italian herbs, basil
garlic salt (optional)
24 wonton wrappers
jar alfredo sauce
jar pesto
one egg
2-3 tablespoons cold water

how to do it
mix together ricotta and parmesan cheese. season with salt, pepper and italian herbs. add mozzarella cheese and continue to stir.

on a stovetop, heat alfredo and pesto sauces over low-medium heat. boil a pot of water.

lay out half of wonton wrappers and fill with small spoonfuls of cheese mixture right in the center of the wrapper.

mix the egg and cold water together to make the egg wash. spread this wash around the edges of filled ravioli. press the remaining wonton wrapper on top to ensure a tight seal. drop 2-3 raviolis in the boiling water. let cook for 2 minutes and remove with a slotted spoon.

toast pine nuts in an oven at 350 degrees for approximately 7 minutes.

place cooked ravioli on a plate, drizzle with pesto alfredo sauce, top with toasted pine nuts. serve and enjoy!

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