Ravioli Re-Visited

About a year ago, I attempted to make homemade ravioli which turned out to be a thick, doughy, epic fail!  I made the dough according to directions but as a future 'note to self' always use a pasta roller, rolling pins don’t quite cut it. 

I will spare you the pity party so…fast forward to present day.

After many Food Network Mags, Google searching and trial and error, I discovered wonton wrappers.

I knew that wontons wrapper existed but I didn't think to put the traditionally Asian accompaniment to use in Italian cooking....but it's genius.  This makes the process of making ravioli so easy!  The stress of making pasta can be turned to creativity to make your filling.

I like my ravioli to be light and the filling to be airy, so here is what I did:

Whole Milk Ricotta (1 cup)

Sour Cream (Spoonful)

Egg (1)

Grated Parmesan (to taste and thicken – ¼ cup to start)

Fresh Basil (three leaves, confetti)

S&P

Blend all ingredients well until mixture is fluffy and place in fridge to chill while you sauté your mushrooms.  Take a cup of fresh mushrooms, roughly chop and sauté.  Let cool and add to ricotta filling mixture. 

Lightly flour a tray and start laying out wonton wrappers to act as the base layer of your ravioli. 

Place a small teaspoon sized amount of filling in the center of each wrapper.  Lightly brush all sides with egg wash and place a second wrapper on top.  Now, be sure to press all the air out and press the seal the edges.  Place wonton…I mean ravioli...on floured tray until ready to cook! 

Boil a few raviolis at a time for 4 minutes or until translucent and serve with fresh grated parm and basil or top with a drizzle of marinara.  Bon Appetite!