Ricotta and Sun-Dried Tomato Ravioli serve with pesto

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Ricotta and Sun-Dried Tomato Ravioli serve with pesto

 

For the filling:

1 1/2 cups water

1/2 cup sun-dried tomatoes

2 cups ricotta cheese or use mashed firm tofu

kosher salt

 

To prepare and serve the ravioli:

1 12-ounce package wonton wrappers or homemade pasta

dough

cornmeal or cornstarch

2 tablespoons olive oil

kosher salt

pesto or marinara sauce, optional

parmesan cheese, optional

 

Serve with pesto

 

To prepare the filling, fill a small saucepan with the

water and bring to a boil. Add the sun-dried tomatoes,

cover the pot with a lid, and remove it from the heat.

Let the tomatoes sit until softened, 6 to 12 minutes,

depending on the tomatoes. Drain the tomatoes in a

colander or with a slotted spoon.

Let older children help you roughly chop the sun-dried

tomatoes. Mix the tomatoes and ricotta cheese in a

small mixing bowl. Season the mixture with kosher salt

to taste.

To fill and cook the ravioli using packaged dough,

unwrap the wonton wrappers and remove about 8 sheets.

(Note: Fresh pasta, including wonton dough, dries out

quickly, so you will want to have your choice of

filling ready at this time.) Cover the remaining

squares with a cloth and reserve. Select a pastry

cutter or cookie cutter 3 to 4 inches in diameter. Cut

out the desired ravioli shapes. Place on a cookie

sheet in pairs and cover with a towel. The wonton

skins are now ready to be filled. To fill the ravioli

using homemade dough, sprinkle some flour on a clean

countertop or table. Cut the dough into quarters and

form one of the quarters into a ball and set on the

table. Wrap the others in plastic and set aside.

Using a floured rolling pin, begin rolling the dough

very thin. When it is approximately 1/8-inch thick,

you can begin to cut out shapes with cookie cutters.

Cut the shapes close together to get the most

impressions possible. Make sure to cut doubles of each

shape, so you will have a top and bottom for each

ravioli. Once you have used up the dough with shapes,

fill as directed in the next step. Then repeat this

step until all the dough has been rolled and cut;

excess dough can be reincorporated into one of the

quarters each time.

Sprinkle a baking sheet with cornmeal or cornstarch

and set aside. Use a pastry brush to paint a line of

egg wash " glue " on the edges of the ravioli. Using a

spoon, place filling into the center of one piece of

cutout dough, leaving a 1/2-inch margin along the

edges. Press an identically shaped piece of dough over

the one with filling and egg wash.

Carefully pinch the 2 pieces of dough together, making

sure the filling does not ooze out. A fork can also be

used to crimp the edges closed. Place the finished

ravioli under a towel on the prepared baking sheet,

keeping them separate to prevent sticking.

Bring a large pot two-thirds full of water to boil.

Add the oil and a little salt. Carefully place the

ravioli in the pot. After a few minutes, very

carefully remove one piece of ravioli with a slotted

spoon and test for doneness. They¹re done when the

pasta is still slightly chewy - don¹t cook too long or

they will fall apart.

Serve with pesto sauce or another sauce your family

enjoys, or serve them with just a little butter and

Parmesan cheese.

Yields 4 servings.

 

 

 

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