This past Friday, I ventured into a new realm: homemade ravoli...I figured there was no way it was as easy as Sunny @ Food Network made it look, but even still decided to try it with some help from the bf...and go figure it wasn't that hard. I took some short cuts: buying precut wonton wrappers for the pasta and premade sauce...but the rest we did.
To start we browned some italian sausage, sauteed some sliced mushrooms and onions in olive oil, and microwaved some frozen chopped spinach. We made two fillings, #1: 1/2 a pound of sausage, 1/4 a cup of ricotta, and about 1/4lb of mushrooms and #2: 1/4lb of mushrooms, 1/4 cup of ricotta, and 1/4 cup of spinach and mixed/purred each filling with the immersion blender. Then we layed one set of 20 wrappers out on a cookie sheet scooped filling onto each one with a melon baller, painted a rim of egg wash around each and then sealed it with another wrapper....haha we only used about 1/2 of each of the fillings we had made, lesson learned way too much food for 2 people. I saved the excess filling in hopes of using it to stuff a chicken breast later or maybe make more ravoli in the future. We let the ravolis sit in the fridge for about 30 minutes and then began boiling them in salty water. We had one that came apart and made the water a little milky, but other than that it was a smooth process. With a glass of wine and store bought alfredo sauce this was a delicious dinner.
To start we browned some italian sausage, sauteed some sliced mushrooms and onions in olive oil, and microwaved some frozen chopped spinach. We made two fillings, #1: 1/2 a pound of sausage, 1/4 a cup of ricotta, and about 1/4lb of mushrooms and #2: 1/4lb of mushrooms, 1/4 cup of ricotta, and 1/4 cup of spinach and mixed/purred each filling with the immersion blender. Then we layed one set of 20 wrappers out on a cookie sheet scooped filling onto each one with a melon baller, painted a rim of egg wash around each and then sealed it with another wrapper....haha we only used about 1/2 of each of the fillings we had made, lesson learned way too much food for 2 people. I saved the excess filling in hopes of using it to stuff a chicken breast later or maybe make more ravoli in the future. We let the ravolis sit in the fridge for about 30 minutes and then began boiling them in salty water. We had one that came apart and made the water a little milky, but other than that it was a smooth process. With a glass of wine and store bought alfredo sauce this was a delicious dinner.
Here are some tips/take aways from my ravoli experience:
*use an ice cream or melon baller to scoop the fillings - this tool keeps them the same size and using the "thumb tool" makes the filling come out of the spoon very easily
*Next time instead of using 2 wanton wrappers per ravoli, I will use one and fold it over the filling to have more filling and less pasta.
*Do this with a friend, roomate, boyfriend, sister - it is very fun, but 4 hands are better than 2!
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