Monday, July 12, 2010

Won ton ravioli!

I finally got to make my ravioli this weekend. I had complications this week because of a 3-day power outage. Yes, three days without electricity during a DC summer heat advisory no less. Sigh. So after throwing out just about everything that was in my refrigerator, I went to the store and bought new ingredients to make my ravioli. Frankly, I'm surprised I was that motivated to make anything.

But my perseverance paid off, using won tons to make your own ravioli might just be genius. I concocted my own basic recipe for the stuffing and read numerous posts online about people's experiences with the technique. Some complained that the won tons don't taste exactly like pasta leading to a slightly "off" flavor, but I personally found them to be an excellent substitute. I know the picture I took makes them look less than fantastic, but I was pretty impressed with them.

Many people also said they freeze very well, I don't have any to freeze to test this because I had a very hungry dinner guest but maybe next time I can give it a whirl and let you know how it turns out.

Spinach & Artichoke Ravioli

12oz ricotta cheese
1 egg
1 egg yoke
2 cups chopped frozen spinach (thawed)
1 jar marinated artichokes
1Tb Italian seasoning
1 package of won ton wrappers

Chop marinated artichokes into small pieces. Mix ricotta cheese, whole egg, spinach, chopped artichokes and Italian seasoning in medium sized bowl to make stuffing. Boil a large pot of water. Prepare a work surface (I used a large cutting board) and lay out 6 won ton wraps. Place a small mound of stuffing (circa 1.5Tb) in the center of each wrapper, spreading it out slightly but leaving about a quarter inch border around the edge. Using a pastry brush, smear a small amount of the egg yoke around each side of each won ton. Lay another won ton on top of each one on your work surface taking care to line up the edges and not to let the stuffing leak out. Press around the edges with your finger and then again with a fork to ensure that it is sealed. Boil for approximately 3 minutes. Repeat until all the ingredients are used.

I had two that kind of "blew up" in the water when I was trying to remove them, I think they were filled a little too full and boiled a little too long. Try to keep the water at a soft boil to prevent the ravioli from being pushed around too much while cooking. Some people online suggest steaming them to get them to stay together better, but it wasn't really a big challenge, easier than I was expecting based on my past experience with won ton wraps at least, boiling worked pretty well over all.

The recipe above makes about 24 ravioli, perfect for two hungry people or to put some in the freezer for later.

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