Sea Food Ravioli

The Ingredients:

  • Won ton Wrappers (these things are cheap and versatile)
  • 1/2 Cup Ricotta
  • 1/8 Cup Parmesan
  • 1/4 Cup Mozzarella
  • 2 Egg
  • 3 Cloves Garlic, Chopped (depending on how you like it)
  • 3 Cloved Garlic, Thinly Sliced.
  • A few Dashes Italian Seasoning Blend
  • Imitation Crab
  • 1/2 a Shallot
  • 1/8 cup white wine
  • olive oil
  • 1/4 cup butter
  • 1 lemon, Zested and Juiced

The Instructions:

In a large bowl, mix ricotta, mozzarella, Parmesan, Italian seasoning, garlic, imitation crab,  and 1 egg until smooth. Set aside for a few minutes. Lightly beat the remaining egg as an egg wash. Lay out the won ton wrappers on counter in front of you. Paint each one lightly with the beaten egg. Place 1 tablespoon filling in the center of each ravioli, I use a 1 Tbsp scoop to get as accurate as I can. Seal by placing 8 additional won ton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, keep the filling away from the edges. You can leave them square (the easy route) or get fancy and with a medium cookie cutter, cut them into shapes. Remember to leave a bit of space around the filling to make sure these babies don’t pop open while cooking. Place the ravioli upside down on a cookie sheet lined with parchment. I do these in batches, do 6-8 ravioli, lay them on the pan, then lay additional parchment or plastic wrap between layers of ravioli as you make each batch. The cookie sheet can be wrapped in plastic wrap and refrigerated for like a day.

When ready to cook ravioli, bring a large pot of salted water to a boil. Lower heat to a medium simmer. Give the water a good stir to form a whirlpool effect and quickly drop in 10 raviolis one at a time. Keep string to keep them from sticking together. Boil/poach for 2 to 3 minutes, or until ravioli puff up and float to the surface. They will be a little see through at the center. Cook remaining ravioli in same manner.

The Sauce and Serving:

While the Ravioli are cooking, melt 1/4 cup butter over low heat, and saute a shallot, and sliced garlic. add white wine, olive oil and lemon zest and juice. when the ravioli are cooked toss in this sauce and serve.

Cook Time: Aprox 25 minutes

Serves: 6

Ravioli (A Cheaters Guide)

Alright, I love food, Italian, Mexican, Korean, that melting pot of culinary creations we claim is American food. All of it!  And I hate paying an arm and a leg for something delicious and healthy(ish) that costs pennies to make.  So I like to cook up my own recipes, they usually start with a thought like, “Gee I wonder if I could do that…” and end either in terrible disaster or wonderfully full tummies.

Now I really like Ravioli. Pillows of cheese, meat, veggies, or some kind of mixture there in; that are drizzled in a light tasty sauce.  I hate store bought ravioli, only because the mark up on them is insane.  I look to make them myself only to find that the number on tools and the amount of knowledge is a bit daunting too.  So I settle for cheating where possible.  This is where Won Ton Wrappers come into play,  they are a pre-rolled dough I can easily use for my ravioli.  I was unsure with was a good idea, but upon searching Google for confirmation, I am well assured that its a thing that can be done.

 

The Ingredients:

  • Won ton Wrappers (these things are cheap and versatile)
  • 1 Cup Ricotta
  • 1/2 Cup Parmesan
  • 1/2 Cup Mozzarella
  • 2 Egg
  • 2-6 Cloves Garlic, Chopped (depending on how you like it)
  • A few Dashes Italian Seasoning Blend

 

The Instructions:

In a large bowl, mix ricotta, mozzarella, Parmesan, Italian seasoning, garlic,  and 1 egg until smooth. 

Set aside for a few minutes. Lightly beat the remaining egg as an egg wash. Lay out the won ton wrappers on counter in front of you. Paint each one lightly with the beaten egg. Place 1 tablespoon filling in the center of each ravioli, I use a 1 Tbsp scoop to get as accurate as I can. Seal by placing 8 additional won ton wrappers on top to cover each square.


 Pick up each ravioli and press well all around edges to seal. For a good seal, keep the filling away from the edges. You can leave them square (the easy route) or get fancy and with a medium cookie cutter, cut them into shapes. Remember to leave a bit of space around the filling to make sure these babies don’t pop open while cooking. Place the ravioli upside down on a cookie sheet lined with parchment. I do these in batches, do 6-8 ravioli, lay them on the pan, then lay additional parchment or plastic wrap between layers of ravioli as you make each batch. The cookie sheet can be wrapped in plastic wrap and refrigerated for like a day.

When ready to cook ravioli, bring a large pot of salted water to a boil. Lower heat to a medium simmer. Give the water a good stir to form a whirlpool effect and quickly drop in 10 raviolis one at a time. Keep string to keep them from sticking together. Boil/poach for 2 to 3 minutes, or until ravioli puff up and float to the surface. They will be a little see through at the center. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.
Variations:

Seafood Ravioli– Into the cheese mixture you could add chopped crab (real or imitation), lobster (real or imitation), and/or shrimp. I would recommend serving these with a Butter Shallot Cream sauce.

Meat Ravioli- Cut the ricotta down to 1/2 a cup and fry off some ground beef, ground pork, or Italian Sausage. Mix filling using new ingredients and follow instructions as above.  It isn’t very Italian but I serve these with my Hearty Marinara.

Crispy Meat Ravioli– Follow the meat ravioli instructions, buy instead of boiling these little guys, drop them into a fryer. Admittedly not healthy… at all, but an awesome thing to serve at parties as a quick and easy appetizer.

Veggie Ravioli– Just like with the meat ravioli, cut back the ricotta to 1/2 a cup, and add in some steamed mashed sweet potato, or butternut squash. Then follow the instructions as usual.  These are an awesome winter/fall meal served with lemon sage butter sauce.