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Quick Homemade Ravioli

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.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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!
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RECIPE MADE WITH LOVE BY

@JaniceJean
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@JaniceJean
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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."
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  1. berry271
    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.
    Reply
  2. JaniceJean
    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.
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