Wednesday, October 12, 2011


yesterday, i wrote about this amazing homemade marinara sauce. today, i give you what to drizzle it all over- ravioli. never did i think there'd be a point in my life where making my own pasta would be so easy. well, it's not and that is exactly why i cheated here and you should too.

have you ever bought wonton wrappers for an asian dish or even just seen them in your local supermarket? these little buggers make excellent ravioli tops and bottoms. the pioneer woman said to try it and i believe everything she says.

start by making your mixture. this can really be whatever yumminess you would like to stuff inside a darling little ravioli. like i said, i believe the pioneer woman and she suggested this arugula and cheese variety. the ricotta cheese and parmesan cheese got mixed together.

from there, i added the salt, pepper and egg and mixed vigorously.

i've never cooked with arugula before and have been anxious to try it. all over the web and in cooking magazines, i see the dark green, leafy stuff, but have a hard time finding it in my grocery store for some reason. this time, i was determined and had someone point me in the arugula direction. for this recipe, heat a skillet over medium to medium high and drizzle in some olive oil and your arugula. spinach would be another go-to option at this stage.

or, you can skip the green all together and just make yourself a good ol' cheesy ravioli. it didn't take but a minute or two for the arugula to cook enough to be removed from the skillet. mix it in with your cheese mixture and you've just created the insides of a delicious meal.

the tedious and magical part of the whole recipe is up next. lay our your pre-made, store-bought, couldn't-be-easier wonton wrappers and heave a little spoonful of your mixture right in the center of each one. don't put too much or it'll be oozing out the sides when you go to put another on top.

in a separate bowl, create an egg wash of one egg and some cold water. brush this wash along the sides of the wrapper or use your finger like i did to coat the edges. stick your top wrapper on and press along the edges. ta-da! you have yourself a neat little ravioli package.

to cook, toss a few at a time in boiling water for just a few minutes. retrieve them with a slotted spoon.

your sauce options are anything from marinara to alfredo to some simple olive oil. whichever way you top it, you will be pleased when you dig in and get a bite of these. try it out.

from the pioneer woman
12 ounces, weight Whole Milk Ricotta
1-1/2 cup Freshly Grated Parmesan Or Romano
1 whole Egg
Salt And Pepper, to taste
4 cups Arugula
1 Tablespoon Olive Oil
Egg Yolks
24 whole Wonton Wrappers
Olive Oil, For Drizzling
Kosher Salt & Freshly Ground Black Pepper, For Serving
1 whole Egg (additional)
3 Tablespoons Water
Preparation Instructions
Mix together ricotta, grated Parmesan, 1 egg, and salt and pepper to taste.
In a skillet over medium heat, heat olive oil and wilt arugula (this'll only take about 30-45 seconds.) Remove from skillet and chop. Allow to cool, then stir into one batch of the ricotta mixture. Set aside.
In a small dish, beat together 1 egg and 3 tablespoons water. Set aside.
Set a pot of water on to boil, then make the ravioli:
Lay one wonton wrapper on the surface. Set a small amount (1/2 to 1 teaspoon) filling in the center of the wrapper. With a pastry brush, brush a 1/2-inch strip along all four sides of the wrapper. Place a second wrapper on top, working from the middle first. Carefully press out air bubbles as you carefully press the top wrapper around the base of the filling, then work your way out to the edges, lining the corners up and pressing lightly to seal.
Once the ravioli are assembled, drop them four at a time into boiling water. Cook for 3 minutes, then remove with a slotted spoon.

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