Lemon Ricotta Ravioli
After 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.
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.
Lemon Ricotta 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)
Salt and pepper
1/2 c. of butter
1/2 c. of parsley (chopped)
1/2 c. Parmesan cheese
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.