Thursday, June 14, 2012

Ravioli

Serves 4
  • 1 C ricotta cheese
  • 1/4 C grated Parmesan cheese
  • 1 C fresh spinach, chopped
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 48 round won ton wrappers (about 9 oz.)
  • Desired sauce
In a medium-size bowl, combine cheeses, egg, salt, pepper and spinach.

Lay a won ton wrapper on a flat surface and spoon 1 TBS of the cheese mixture in the center. Moisten the edge on the wrapper with water, then top and seal with another wrapper. Continue with remaining ingredients.

In a large pot, boil Ravioli 4 or 5 at a time for about 3 minutes, until dough is tender. (*Be careful not to over-cook the dough will get soggy.)

Top and serve Ravioli with pasta sauce, or sauce of choice.

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