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I made a batch of homemade ricotta cheese the other night and was completely delighted at the results. Tangy, creamy, yummy… all the good adjectives that end in y!
The fresh ricotta, minus preservatives that you’ll find in ricotta from the grocery store, only has a shelf life of 5 days or so. Over the last few days, I’ve eaten ricotta plain as a snack, tossed some into a bowl of orrechiette with oven-dried tomatoes for dinner, and even dusted it with cocoa and raspberries and called it dessert. Ravioli sounded like the best way to use the remainder before the weekend.
Inspired by a two-minute drive-by of Everyday Italian, we were set on ravioli. My husband thought it was just a wee bit too (gasp!) prosciutto-y and requested that I reduce the amount of prosciutto by half a slice next time and only use 1 1/2 slices. Or I might just increase the amount of fresh ricotta by 1/2 cup and use all 48 won ton wrappers.
1 1/2 cup (12 oz) 2% Ricotta cheese, plus more for garnish
2 slices prosciutto
1/8 tsp salt
black pepper, a few grinds
2 tsp fresh parsley, chopped
1/4 cup egg beater (or 1 egg)
36 won ton wrappers
1 recipe Browned Sage Butter
Bring salted water to a boil in a large “pasta pot.”
Combine ricotta cheese, coarsley chopped prosciutto, salt, and parsley in a food processor. While the filling is processing, slowly add the egg. Mixture will be quite stiff.
Place a won ton wrapper on your work surface and add a 2 tsp of filling to the center. Moisten the edges of the wonton with water and fold over into a triangle. Remove as much air from the ravioli as possible and press the edges firmly to seal. (I went over the edges with the tines of a fork to prevent leaks).
Add the ravioli to salted boiling water, and cook for approximately 4 minutes, or until the ravioli are floating.
While the ravioli are cooking, begin making the Browned Sage Butter sauce.
Drain ravioli into a colander, toss with browned sage butter, and serve. Garnish with fresh ricotta, if desired. Makes two entrees (or four sides).
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Source: Everyday Italian