Prep 30 mins
Cook 10 mins
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.
- 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
Herbed Ricotta Filling
- 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
- Mix all filling ingredients in bowl and set aside.
- Bring 2 quarts water to simmer in deep saute pan, add salt and oil.
- Heat oven to 200F and warm plates.
- Place 6 wonton wrapper on dry surface.
- Spoon 1 T of filling in center of each.
- With water and your finger, moisten perimeter of each wrapper.
- Top with additional wrappers, push out excess air, and seal edges well.
- Place completed ravioli on wire racks.
- Repeat process with remaining filling.
- Simmer 8 ravioli at a time for approximately 3-4 minutes, until translucent and beginning to wrinkle.
- Place on serving plates with small amount of cooking liquid- top as desired with sauce, butter or olive oil, Parmesan and pepper.
- Serve immediately!
- Try different fillings of your choice- the technique is what is rather clever!
The taste was definately good, but I'm not sure I would call them "quick" or that the final product is "special" enough to warrant the labor.