Not quite Friday, but so close I can taste it.
We’ve had a lot going on at work, this is the time of year that we get super busy, so work like crazy all day long, go home, and crash super hard. It makes it hard to do things like, I don’t know, import all those food photos I’ve taken and type up a post. So hard.
As my time becomes more limited I turn to easier recipes, shorter posts, and less pictures. I made these surprisingly good raviolis with wonton wrappers of all things. I had just enough time for BF to snap a pic with his iPad before we devoured them for dinner… I know, I’m pitiful. I wasn’t really even planning on liking/posting the recipe so, whatever. Don’t judge.
Now, they aren’t like regular ravioli. The wonton wrapper is much thinner and more delicate than typical ravioli dough, but I actually enjoyed that. It was like a much lighter pasta that allowed the flavor of the filling to really shine through. I dunno, I liked them. A lot more than I expected to. Especially since I’m not a huge ravioli fan. Boyfriend enjoyed them too, and he is a fan of ravioli, so there must be something good going on there…
Oh, and Thursday’s Serious Eats Sweets lineup also featured my croissants – woot! A picture, by the way, that wasn’t good enough for stupid Tastespotting’s 100×100 pixels. If you have a lot of free time this weekend, you should probably make them. And by probably, I mean definitely. Definitely make them. So good.
Don’t they just look scrumptious?
I’m also dreaming about this cake recipe I saw on Food & Wine, but BFF told me I should probably give the chocolate cakes a rest and make something light and fruity… which I was totally considering until I saw that cake… I mean, it’s just so bizarre… a crunchy almond filling (that when I read, I realized was awful close to a macaron recipe) PLUS peanut butter PLUS rice krispies… I think I have to make it. At this point, I don’t think it’s even my choice anymore. It just has to be done. This is F&W’s picture, not mine. (Obviously, since I haven’t made it yet).
Without further ado, here is a quick ravioli recipe to make while your croissant dough is resting…. I filled mine with a plethora of cheese, only because I went on a recent cheese binge at Trader Joes and we have enough cheese to feed a small country for several weeks… feel free to fill yours with whatever you like. Boyfriend even recommended I fill them with my bolognese sauce or meatballs, but by then they were already closed up and ready to go so maybe next time, love.
My recipe only uses half the wonton wrappers, partly because I wanted to experiment with the rest, and partly because I got tired of making them. Feel free to double the recipe (but stick with one egg) if you want more ravioli. These are estimates, just shove whatever you want in there, it’ll be fine 🙂
[ Printable Recipe ]
- 1/2 package wonton wrappers
- 1/2 lb ricotta (use full fat, it has SO MUCH MORE flavor)
- 1/4 cup each parmesan, pecorino, fontina… whatever else you like.
- 1/2 tsp Italian seasoning
- generous sprinkle of salt
- any other additions you want to add (cooked italian sausage, prosciutto, whatever)
- 1 egg, lightly beaten + additional egg for egg wash
1. Mix together ricotta, cheeses, herbs, salt, 1 egg, and any other fillings you may want to add.
2. Lay out wonton wrappers and place about 1 teaspoon of filling in each.
3. Make egg wash by beating your additional egg with one tablespoon of water. Rub egg wash around the outside of each wonton wrapper, folding each wrapper in half as you go. Make sure you press around the filling first, and then press the edges together. Get as much air out of the filling as possible to ensure your ravioli don’t burst while cooking.
4. Store in refrigerator up to one day or freeze** until you feel like having ravioli.
5. When ready to cook, bring a pot of salted water to a boil and reduce heat so that the water isn’t at a violent rolling boil, but more of a gentle simmer-y boil. Drop ravioli in a few at a time and cook for about 3 minutes each, until they float to the surface. Remove with a slotted spoon into a separate pan with your warmed sauce as they finish, adding more as necessary until they are all cooked. Remember to be gentle, since the “shells” for these ravioli are so thin that they will tear or burst more easily than regular ravioli.
I boiled my ravioli, transferred them to a wide bottomed pan with warm sauce and spooned the sauce over them, then drizzled them with a tiny bit of oil, and garnished with fresh basil. It was delicious.
**To freeze ravioli, line a large plate or baking sheet with parchment and place sealed ravioli in a single layer. Freeze until firm and then transfer frozen ravioli into a freezer safe bag. To cook, bring water to a gently boil cook ravioli until they float to the surface.