Tuesday, April 8, 2008

Folding Ravioli









Tonight we folded(and ate) ravioli! It was so fun and quite tasty. We used this recipe

We didn't use parsley sauce, but pesto and I'm not a nutmeg in pasta fan, so I left that out.

Ingredients

  • 3 ounces fresh goat cheese
  • 1/4 cup part-skim ricotta cheese
  • 1 small garlic clove, crushed through a garlic press
  • Pinch of ground nutmeg
  • Coarse salt and ground pepper
  • 12 square wonton wrappers (3 1/2 inch)
  • Parsley Sauce

Directions

  1. In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.
  2. Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp papper towel.



    Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.)
  3. Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.)
  4. Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately.

1 comment:

Kerry said...

Yummy. What a cute website. Did you make the pasta or buy it pre-made? I loved your kid crafts. I am adding you to my blog, if you would rather I didn't let me know-K. See ya, Kerry