Semi-home-made Ravioli

In the interest of total disclosure: I originally set out to make this ravioli recipe. I mean look at the pictures – doesn’t that runny egg yolk look amazing? Seriously – runny egg yolk + ricotta + pasta = love in my world. I wanted it in my mouth immediately. However, I failed miserably. Since I don’t have either a pasta machine or rolling pin, there was no way I was going to take on the task of making homemade pasta dough. So I decided to use premade wonton skins as a short cut.

It was a short cut that took me into raw egg hell. Seriously, my cutting board looked like a scene from a henhouse massacre. I couldn’t fit the egg yolk into the mound of filling, and the one time I managed to, I couldn’t fit the second wonton skin over without breaking the yolk and having it ooze out the side. After my third attempt went horribly wrong once again, I decided to cut my losses and simply carry on sans egg yolk. It’s not my Great-Aunt Joyce’s ravioli by any means (because that is simply divine), but it’s a tender, relatively easy, and tastes good. All’s well that ends well I suppose.

But one day I will master this recipe. One day.

Semi-home made Ravioli

Inspired by Serious Eats

You want to fill the ravioli quickly or you risk having the skins dry out. You can make the filling a couple days in advance and store it in the fridge, which gives you the opportunity to set aside time to fill the ravioli all at once.

Ingredients:

Pre-made wonton skins (as needed)

1/2 cup fresh ricotta

1/3 cup grated parmesan

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1/2 teaspoon nutmeg

1 and 1/2 tablespoons heavy whipping cream, plus more as needed

1 egg white

Equipment:

Pot, fork

Make the filling: Mix ricotta, parmesan, salt, sugar, nutmeg, and whipping cream together. Set aside.

Boil a large pot of salted water.

Make the ravioli: Place a spoonful (about 1 tablespoon full) on top of a wonton skin. Brush the edge with egg white. Cover with another wonton skin, pressing firmly on the edges to seal. Crimp the edges with a fork and set aside. Continue until finished with filling.

Boil the ravioli for 3 to 4 minutes, then remove and serve with pasta sauce. Enjoy!

Serves 2-4