You can choose to make all of the raviolis with one filling type (using ingredient portions listed below each filling type) or you can make half and half of each filling type (splitting ingredients in half for each unique filling recipe)
Type 1: 1 c artichoke hearts, 1/2 c sun dried tomatoes, 1/4 c pine nuts, 1 c ricotta cheese, 1/4 cup olive oil, 1/4 tsp salt, 1/4 tsp pepper
Prep: Process these ingredients in a food processor for about 60 seconds until it's a smooth consistency. Saute the mixture in saute pan on med heat for 3 minutes, stirring regularly. Spoon into a bowl and cover w/ foil to keep warm. Set aside.
Type 2: 1 c spinach (if frozen, make sure to thaw and drain excess water), 1/3 cup mushrooms, 1/4 cup black olives, 1 c ricotta , 1/4 cup olive oil, 1/4 tsp salt, 1/4 tsp pepper Prepare this filling type as you prepared type 1. Set aside in a separate bowl, covered with foil.
Sauce: 4 cloves of garlic (finely diced), 1/2 c butter, 1 Tbsp flour, 1/2 c olive oil. 1/4 c cream, 1/4 tsp salt, 1/4 tsp pepper, 2 Tbsp fresh basil. Prep: Create a roux by combining 2 Tbsp of the butter w/ the flour in saute pan on med heat. Stir constantly for 2 minutes. Stir in garlic and saute for additional 2 min. Add remaining ingredients (except basil) and stir regularly on low-med heat for 10-12 minutes. Reduce to low and stir occasionally while making the rest of the meal. About 5-10 min before serving, stir basil into the sauce. In a separate bowl add 1 c of Parmesan cheese (to place atop raviolis once sauce is poured on them).
Items you'll need to make the raviolis: You'll need a small bowl of water, a small basting brush, won ton wrappers (approx 100 3"x3" wrappers, to create 50 raviolis), a large prep surface, or 2 large cutting boards, 2 towels to place filled raviolis on for drying, 6 quarts of boiling water (w/ 1 tsp of salt in it) and a slotted spoon for inserting and removing raviolis from boiling water.
Preparation of raviolis: place one wrapper on work surface, wipe it with a light layer of water w/ brush, add a 2nd wrapper on top of it (evenly press together). Add 1/2 tsp to 1 tsp of filling in middle, wet the left and bottom edges of wrap, fold the other edges of wrap down (creating a triangle, with filling inside). Lightly press the edges to seal. Place raviolis on towel to dry. Finish with remaining won tons. Now, with slotted spoon, add about 6 raviolis to boiling water at a time. Cook for about 2 min, or until they float to the top. Remove with slotted spoon and place on flat surface (cookie sheet, cutting board, individual plates, or serving tray). Note, raviolis may stick to one another thus the need to separate them after cooking. Finish cooking remaining uncooked raviolis in this fashion. Place 6 raviolis per plate. Spoon sauce evenly over each portion. Add even amount of parmesan cheese atop each portion. Add extra pepper if desired. Enjoy with a lovely spinach salad and garlic bread! Pinot Noir would be nice with this.
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