Lemon Ricotta Ravioli

ImageImageAfter watching an episode of Giada DeLaurentiis last summer where she used wonton raviolis to make what she called “semi-homemade pasta,” I decided to give it a try.  I found that it was a clever and easy way to make a simple gourmet pasta dish.  The wonton wrappers are similar to fresh pasta because they are paper-thin, so they are perfect if you want to make your own ravioli filling but don’t have the time to make fresh pasta dough.  I have also used wonton wrappers to make mushroom tortellini, butternut squash ravioli and spinach ravioli.

Wonton raviolis are best if they are used right after you make them; however, if you want to make them ahead of time, I recommend laying them on a cookie sheet lined with wax paper and wrapping them with plastic wrap. Then, place them in the freezer.  I also do this if I end up with leftovers.  They taste just the same; however, freezing them makes them fragile.  The sides sometimes crack when you lift them off of the cookie sheet.

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For these lemon ricotta ravioli I used my homemade ricotta from the other day.  I mixed it together with the zest and juice of a lemon, and egg and some seasoning and placed inside the wonton wrappers.  Then, I topped it with a drizzle of a browned butter, fresh parsley, cracked black pepper and grated Parmesan cheese.  The recipe only consists of a few ingredients, but it is light and flavorful.

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Lemon Ricotta Ravioli

Serves 4-6

Ingredients
Ravioli

36 won ton wrappers (you can usually find them in the produce section of your grocery store)

1 3/4 c.(homemade) ricotta cheese

1 large lemon (zested, juiced)

1 egg

Salt and pepper

Sauce

1/2 c. of butter

1/2 c. of parsley (chopped)

1/2 c. Parmesan cheese

Black pepper

Directions

In a small bowl mix together the ricotta cheese, lemon zest, lemon juice, and egg.  Then season mixture with salt and pepper.

Set up a clean cutting board with a small bowl of water, a pastry brush (if you don’t have one you can use you fingers), won ton wrappers, and bowl of ricotta mixture.  Spoon a teaspoon of the ricotta mixture into the center of a won ton wrapper. Fold it over (into a triangle). Brush the edges with water.

Place each stuffed wonton on a cookie sheet lined with wax paper.  (*If you are not going to use them immediately you can place the cookie sheet of ravioli in the freezer wrapped tightly in plastic wrap for about two weeks.) Bring a large pot of salted water to a rolling boil.

In a small saucepan melt the stick of butter over medium low heat until browned and fragrant (nutty aroma). This will take about 3-5 minutes. It should be a dark golden brown, not too dark otherwise it will taste burnt.

Once the water reaches a boil, place a few ravioli in the pot.  Once they float to the top of the water remove them with a slotted spoon or sieve.

Top the ravioli with a spoonful of melted butter and a sprinkle of Parmesan cheese, chopped parsley, and cracked black pepper.