I love to make my own ravioli, filling that is. I haven’t tried to make my own pasta yet; for now I am perfectly content to buy the wonton wrappers from Whole Foods, create what ever filling the hubs and I want, stuff the little guys, enjoy them and say we made ravioli. Ravioli was actually my first post ever on this blog. Friday night we made a little date night out of it: drank some wine, had a roasted tomato crostini appetizer (recipe to come later this week), made the raviolis and spent some quality time together. I highly recommend this as a date – so, so fun! We have done this a few times and each create our own filling,
and fight over whose is better, I mean enjoy them both. The process is simple:
Create the filling and then puree it just a little with a blender (we happen to use the emersion one)
Wet the border of the wraps with your fingers
Put the stuffing in the middle
Fold in half and pinch edges to close
Place on wax paper, cover with a damp cloth and let sit in fridge for at least 30 minutes
Then boil for about 3-4 minutes, cover with a delicious sauce, serve with wine and enjoy!
We used a simple cream sauce, just use whatever you like!
Have you ever made your own pasta? What is your favorite ravioli filling? I hope I have convinced you to try this at home!
Sincerely Loving Food,
2 hot Italian sausage links
4 ounces goat cheese
1 tbls chopped fresh basil
2 portobello mushroom caps
½ small to medium onion
2 cloves garlic, minced
¼ C Chicken Stock
¼ C Grated Parm cheese
For filling one: Saute sausage links (out of casing until brown) remove to a bowl, add in the goat cheese and basil. Stir well and then give it a whirl with the blender. Stuff inside wonton wrappers…you know the rest (if not see pics above).
For filling two: Preheat oven to 350. Roughly dice the portobello caps and onion. Preheat an oven safe pan over medium high heat with a little olive oil. Add the mushroom and onion dice to the pan, cook for a few minutes until they start to soften then add the garlic and season it all with salt and pepper. After 4 to 5 minutes add the chicken stock, being sure to scrap up any brown bits off the bottom of the pan. Put the pan in the oven and cook for about 15 minutes. After it has cooked and cooled a little, add the mushroom mixture and parm cheese to a bowl and give it a whirl with the blender…Stuff inside wonton wrappers…you know the rest (if not see pics above).