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An Asian twist on an Italian classic
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It's always better when it's not from a can.
While visiting my local market, I was hit with a sudden craving for something that Chef Boyardee has made into a cult classic... ravioli. I commend Chef for creating something that kids and adults alike are willing to throw in the microwave for three minutes and voila! But, unfortunately for me, I grew up with something a little more traditional, and a tad more palatable.
I, however, don't have much time to make a pasta dough, roll it out, cut it, stuff it, cook it, eat it. I stumbled upon a solution to the time-crunch problem in the natural foods aisle in the produce department. What is it, you ask?
Wonton wrappers! I was so excited for the outlook, I changed dinner plans to fix some delicious Asian-Italian ravioli for the family.
There's not really much of a recipe here, just more of a 'how-to'.
Grab all of the family for this one, even the kids... the more help, the more fun! Start by flouring a large, even surface a little. Not too much, the wontons usually come pre-floured a bit. Put a little egg wash in a small bowl, but don't worry about all the brushes. Fingertips work just as well!
In a large mixing bowl, add your ricotta cheese with seasonings such as a delicious chiffonade of fresh basil, some roasted garlic, a dash of olive oil, salt, and pepper. Feel free to add whatever your hearts desire, and mix it until all of your ingredients are evenly distributed.
Spoon a small amount onto a wrapper, and either fold it in half for smaller ravioli, or place it in the center and ajoin all of the edges with the egg wash. Flirt with different ideas on gathering the edges, by pinching, or using the edge of a fork. Be creative!
The wontons usually take about 5-7 minutes in boiling water, depending on the size. Drizzle a little EVOO on the raviolis when finished, and garnish with some fresh basil and Parmesan cheese. Serve and enjoy!
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