Easy Cheese Ravioli
The secret to quick and easy ravioli is wanton wrappers. You can find them in the cold case near tortillas and the like.
They’re technically a little different from pasta dough made from semolina flour — but not much different. Also they come rolled out super thin, and pre-cut into little squares.
Ingredients
- 1 package of wanton wrappers
- 3/4 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/4 (or so) toasted walnuts
- 1 egg (lightly beaten)
- 1/2 tsp salt
- Ground black pepper and red pepper flake to taste
Instructions
Begin by toasting your walnuts in a dry skillet on the stove top over high heat, or in the oven set at about 350ยบ F. Nuts will burn quickly, so be careful.
Set toasted nuts aside.
In a large bowl, mix together ricotta cheese, parmesan cheese, beaten egg, salt and pepper.
Lay out several wanton wrappers on a large work surface, like a clean counter top.
Keep a small bowl of cold water close by.
Using a small spoon, place roughly a half teaspoon of filling in the center of each wanton wrapper. When each wrapper has filling, wet your finger in the water and trace around two sides of the square, meeting at a corner. Gently fold the wanton wrapper over, and press the edges together to seal. Press hard, or use the back of a fork to seal.
When you finish one batch, repeat until you run out of filling.
Place your ravioli on a cookie sheet. Spread them apart so they do not stick together
Your ravioli can be cooked immediately, or frozen for later.
To freeze, place the whole cookie sheet into the freezer for a few hours (or over night).
Pop the frozen ravioli off, and store in a tightly sealed plastic freezer bag for up to 2 months.
Cook ravioli in a large pot heavily salted boiling water. Ravioli are done when they float to the top and stay there. Pull them out with a slotted spoon and toss with olive oil, salt, pepper, and chopped garlic. Or toss with your favorite sauce (which you had conveniently warming up off to the side)