I made the Quick Cheese Ravioli with Parsley-Basil Butter Drizzle tonight and although it was a bit of a mess up on my end, they were still wonderful! First of all my ricotta which wasn’t past its expiration date had yucky shades of green/blue mixed into it’s lovely creamy white color. Ummm gross! So I didn’t get to prep it early in the day like I had originally planned since I had to wait for my husband to bring home some new ricotta.
So here I am rushing putting together the raviolis, although quick…wasn’t quick enough for me. I quickly start putting them in the boiling water and realize that I haven’t started the butter sauce and they need to be served when ready. Started that and had the raviolis finished when I realized that I hadn’t made a side dish. My raviolis were stuck together and sticky. Tasted great though!
We are definitely trying these again in the future, this time put together early with sauce and sides almost done before I cook them. No picture but hopefully a great one next time I make these!
Quick Cheese Ravioli with Two Different Fillings
24 square wonton wrappers
6 ozs goat cheese or italian blend cheese, grated (I used the italian blend cheese)
1/2 cup part skim ricotta cheese
1 large clove garlic, pressed
1/8 t ground nutmeg
1/8 t pepper
1/2 t salt
In a small bowl, mash together the goat cheese (or italian blend cheese), ricotta cheese, garlic, and nutmeg. Add salt and pepper.
To assemble ravioli, place a sheet of waxed paper on a baking sheet or other flat surface. Arrange 6 wonton wrappers on this work surface. (Keep the remaining wrappers covered with a damp paper towel) Spoon 1 T of cheese filling into center of each wonton wrapper. Wet the edges of the wrappers with water. Fold around the corner of each wrapper over the filling to a form a triangle. Flatten the area around the cheese filling to eliminate any air pockets, pressing the edges to seal. Repeat with remaining fillings and wrappers.
You can freeze at this point on a flat tray for 1 hour. Wrap ravioli in bundles of 6-8 in plastic wrap, then place in a freezer bag.
Bring a large pot of water to a boil. Add 1/4 t salt to water. Drop desired number of frozen ravioli into water, one at a time. Stir gently and cook for 5-7 mins, until al dente. Using a slotted spoon, remove the raviolis and drain them very quickly on a plate lined with paper towels. Serve immediately with Parsley-Basil Butter Drizzle or your favorite marinara or meat sauce.
Parsley-Basil Butter Drizzle
1 T chopped fresh parsley
1 T chopped fresh basil ( I actually used 1 t dried)
2 T butter, melted
1 T parmesan cheese, grated
salt, pepper, and garlic salt to taste
In a small bowl, stir together parsley and basil. Add butter, parmesean cheese, salt, pepper, and garlic salt (optional). Microwave for 30 seconds or until heated to liquid consistency. Drizzle over ravioli. ( I don’t have a microwave so I warmed this in a small pan on the stove)