Ravioli, Three Ways
In this recipe, delicate wonton wrappers are filled with a creamy blend of ricotta and parmesan, enhanced with vibrant arugula for a flavorful twist. These ravioli are not only fun to make, but also a delicious treat that will impress your guests. A perfect dish for a special occasion or to simply enjoy as a comforting meal.
— Constant Cookbook
Ingredients
- 12 ounces, weight Whole Milk Ricotta
- 1-1/2 cup Freshly Grated Parmesan Or Romano
- 1 whole Egg
- Salt And Pepper, to taste
- 4 cups Arugula
- 1 Tablespoon Olive Oil
- Egg Yolks
- 24 whole Wonton Wrappers
- Olive Oil, For Drizzling
- Kosher Salt & Freshly Ground Black Pepper, For Serving
- 1 whole Egg (additional)
- 3 Tablespoons Water
Instructions
- Mix together the ricotta, grated parmesan, 1 egg, and salt and pepper to taste. Split into two separate bowls and set aside.
- In a skillet over medium heat, heat the olive oil, add the arugula and cook until wilted (this'll only take about 30-45 seconds). Remove from the skillet and chop. Allow to cool, then stir into one batch of the ricotta mixture. Set aside.
- In a small dish, beat together 1 egg and 3 tablespoons water. Set aside.
- Bring a pot of water to a boil, then make the ravioli: Lay one wonton wrapper on the surface. Spoon a small amount (1/2 to 1 teaspoon) filling in the center of the wrapper. With a pastry brush, brush a 1/2-inch strip of the beaten egg along all four sides of the wrapper. Place a second wrapper on top and carefully press out any air bubbles as you press the top wrapper around the filling, then work your way out to the edges, lining the corners up and pressing lightly to seal. Set aside and repeat with the remaining filling and wonton wrappers. (Make both plain cheese and arugula versions.)
- To make an egg yolk version, separate an egg by cracking it and cupping it in your fingers, allowing the white to escape between your fingers. Once you have only the yolk in your hand, carefully set it in the center of a wonton wrapper and repeat the sealing process above. You'll have to be gingerly, but once you get the hang of it, it'll be just fine!
- Once the ravioli are assembled, drop them four at a time into boiling water. Cook for 3 minutes, then remove with a slotted spoon.
Cook Time
5M
Prep Time
PT20M
Yield
4
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