Semi-homemade Ravioli with herb cheese filling
Ingredients:
1 Tlbs salt
1 tsp canola oil
1 package wonton wrappers
2 Tbls olive oil
Grated parmesan cheese
Filling:
1 ¼ cup ricotta cheese
¼ cup grated parmesan cheese
2 garlic cloves, minced
2 Tbls minced fresh parsley
1 tsp dried basil (or 1 Tbls chopped fresh)
½ tsp dried oregano
1 large egg
Salt and ground pepper, to taste
Directions:
Mix all filling ingredients in medium bowl. Bring 2 quarts water to simmer in large, deep pan. When boiling add salt and oil to water. Heat oven to 200 degrees and warm pasta plates.
Lay 6 wonton wrappers on a clean dry countertop. Drop 1 Tbls of filling onto each wrapper. Moisten the perimeter of each wrapper by dipping your finger in water. Working with one at a time, top each wrapper with another wrapper, pressing as much air out as possible to seal completely. Store separated on a wire rack.
Drop 8 ravioli into the simmering water. Cook for 3-4 minutes. With large spoon, transfer cooked ravioli to warmed plate leaving a little bit of water to prevent sticking. Repeat with remaining ravioli. Drizzle with olive oil and parmesan cheese. Serve immediately.
1 Tlbs salt
1 tsp canola oil
1 package wonton wrappers
2 Tbls olive oil
Grated parmesan cheese
Filling:
1 ¼ cup ricotta cheese
¼ cup grated parmesan cheese
2 garlic cloves, minced
2 Tbls minced fresh parsley
1 tsp dried basil (or 1 Tbls chopped fresh)
½ tsp dried oregano
1 large egg
Salt and ground pepper, to taste
Directions:
Mix all filling ingredients in medium bowl. Bring 2 quarts water to simmer in large, deep pan. When boiling add salt and oil to water. Heat oven to 200 degrees and warm pasta plates.
Lay 6 wonton wrappers on a clean dry countertop. Drop 1 Tbls of filling onto each wrapper. Moisten the perimeter of each wrapper by dipping your finger in water. Working with one at a time, top each wrapper with another wrapper, pressing as much air out as possible to seal completely. Store separated on a wire rack.
Drop 8 ravioli into the simmering water. Cook for 3-4 minutes. With large spoon, transfer cooked ravioli to warmed plate leaving a little bit of water to prevent sticking. Repeat with remaining ravioli. Drizzle with olive oil and parmesan cheese. Serve immediately.