Here is another delicious recipe for ravioli made with wonton wrappers. I find that it’s always best to seal the edges with an egg wash (rather than water), to minimize breakage. It’s also a good idea to refrigerate the ravioli for an hour after you assemble them.
The flavors of this menu are bright and well-balanced…creamy ravioli with a simple sauce of parsley and parmesan, and earthy swiss chard spiked with lemon juice. The original recipes come from Martha Stewart, but I tweeked the ingredients after making the menu several times. This meal tastes even better over candlelight with your special someone
Goat Cheese Ravioli
Ingredients (serves 2)
4 oz goat cheese
1/2 cup part-skim ricotta cheese
1 garlic clove, crushed through a garlic press
pinch of nutmeg
1 tsp honey
sea salt and fresh pepper
12 square wonton wrappers
1 egg, beaten
2 tblsp chopped fresh parsley
3 tblsp olive oil
1 tblsp grated parmesan
1 tsp water
salt and pepper
1. In a small bowl, mash together goat cheese, ricotta, garlic, nutmeg and honey until smooth. Season with salt and pepper, stir until combined. In another small bowl, beat the egg.
2. Line a baking sheet with parchment paper. On a clean surface, lay out 6 wonton wrappers. Spoon 1 tblsp of the filling in the center of each wrapper. Use a small pastry brush to paint the edges of the wrapper with the egg wash. Fold the corners of the wrapper over the filling to form a triangle. Be careful to keep the filling away from the edges. Flatten areas around the filling to press out air pockets. Seal the edges firmly with fingertips. Place the ravioli on the prepared baking sheets. Repeat with remaining wonton wrappers. Refrigerate for an hour, or up to one day.
3. In a small bowl, stir together the ingredients for the parsley sauce.
4. Bring a large pot of salted water to a boil; reduce to a bare simmer. Carefully drop the ravioli into the water, one at a time; stir gently to prevent sticking. Cook until al dente, 5 to 7 minutes.
5. Use a slotted spoon to transfer the ravioli to an oiled, parchment paper lined baking sheet. Divide between two plates and drizzle with parsley sauce (add more olive oil if needed). Sprinkle with extra parmesan cheese.
Serve with Lemony Swiss Chard