Homemade pasta dough is one of my labors of love, usually reserved for weekends or special occasions. Otherwise, we skip pasta or rely on the dried variety for a quick weeknight dinner. Either way, homemade ravioli has definitely never been a weekday option — that is, until I discovered wonton wrappers.
- Wonton wrappers
- 1 lb ricotta cheese
- 1 egg
- 1/2 pound Frozen or fresh peas
- Red Unions
- Salt & Pepper
- Gorgonzola (optional)
- Rocket leaves (optional)
Simple Lemon vinaigrette
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon fine sea salt, or to taste
- 3 to 4 tablespoons extra-virgin olive oil
- Freshly ground black pepper to taste
- 1 tbsp Vegetable stock
- Cook the Mushrooms with Red unions and add Gorgonzola.
- In a large mixing bowl put the first 5 ingredients and stir until well combined.
- Put around 1 heaping Tablespoon of the filling on a won ton wrapper.
- Wet the edges of the won ton wrapper with either water.
- Top with another won ton and seal the edges tightly together.
- Finish putting together the raviolies. You can either cook them immediately or put them in the fridge until later on in the day. Make sure that they are well covered so that they don’t dry out in the fridge.
- When it is time to cook the raviolies in a vegetable stock. Add around 10-12 won tons and let the water come to a boil again. Cook 2 minutes only or the raviolies will get too soft and the filling might start to leak out.
- Lift the cooked raviolies from the boiling water and add another batch.
- Keep cooking until you have cooked the desired amount of won tons. Serve at once with desired sauce.