Sunday, February 7, 2010


Snowbound.  Time to make ravioli. 

For the filling:
1 lb whole-milk ricotta, drained overnight in the fridge
1 egg
1/4 cup grated pecorino romano cheese
1 tsp salt
1 tsp pepper
1 egg
1/4 finely minced parsley

For the ravioli:
48 wonton skins
1 egg, beaten with 2 Tbp water

Ricotta, strained of excess liquid.

Other ingredients.

Assembled ingredients.

All mixed up. 

A good consistency for filling.

Egg wash on the wonton skins.

A modest dollop of cheese filling.  Don't overfill!!

Cover, and press around the edges.  

The finished ravioli.

4 minutes in rapidly boiling salted water,
then sauced and ready to go!


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