RECIPE: Garlic and Cheese Wonton Ravioli



If you have visited my YouTube Channel, you will find a popular video on making ravioli by hand. Being first generation Italian has its blessings, and one is an amazing mother who continues to teach me traditional Italian cooking and is always open to being videotaped with me so we can teach the world some lost culinary arts handed down to her by her mother.

Well. This is not that kind of post.

This post is about cheater ravioli. (Shh. DO NOT TELL MY MOTHER!)

Being the urban domestic diva means that we can be domestic divas, but with a dash of realism and an edge thrown in. Some days we don't have time to slave over a pasta machine rolling out ravioli dough. Wonton wrappers are a super easy alternative, and they have a little lighter texture to be used in a dish. SO if you use wonton wrappers in ravioli, you need to use them in a very light sauce. A heavy red meat sauce will overpower these delicate morsels. This light spinach aglio shown above is perfect for something like this. Once you master using wonton wrappers, the filling and sauce combos are endless! Have some fun with it, and have the kids join in! 

Garlic and Cheese Wonton Ravioli

Ingredients

1/4 cup shredded Italian cheese blend 
15 ounces part skim ricotta cheese 
1/4 cup of grated Parmesan cheese, divided
1 cup of chopped basil, divided 
1/2 teaspoons black pepper, divided
1/2 teaspoon of kosher salt, divided
32 wonton square sheets
1 egg, beaten 
8 teaspoons of olive oil, divided 
4 garlic cloves, sliced 
5 ounces of baby spinach, ends trimmed and leaves torn up
1/4 cup of chicken broth 
1 Tbsp. toasted pine nuts (optional)
1/4 tsp. red pepper flakes (optional)
Extra grated parmesan cheese for serving

Directions 

In a bowl, mix the ricotta with 3 tablespoons of Parmesan cheese, 3 tablespoons of the mixed Italian cheese blend, 3 tablespoons of basil, 1/4 teaspoon of pepper and 1/4 teaspoon of salt. Set aside. 

Moisten each wrapper with eggs using a pastry brush. Cover the rest of the squares loosely with a damp paper towel to avoid drying them out.

Dollop half a teaspoon of filling in each wrapper and fold over into a rectangle. Set on a parchment lined baking sheet. These could be made ahead of time and stored in the refrigerator on paper towels and covered loosely with plastic wrap.

In a large sauté pan heat 6 teaspoons of oil and add garlic. Sauté until softened and add the other 1/4 tsp salt, 1/4 tsp. pepper, the spinach, the rest of the basil and the chicken broth. Cook until reduced down by 1/4. Meanwhile, heat a stock pot with salted water, and bring to a boil. Add the wonton ravioli and cook for about 3 minutes. Use a wire ladle to pull them out and drain them well, and place in the saute pan with the spinach.

Toss the ravioli around until coated with the light sauce and spinach. Top with extra Parmesan cheese and tablespoon of pine nuts (optional). When serving drizzle with extra 2 teaspoons of olive oil and a sprinkle of red pepper flakes (optional). Have extra parmesan cheese at the table for extra sprinkling.

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