Ravioli are a cinch to make – if you have a little bit of help. Store-bought wonton wrappers are the secret ingredient in the recipe below. Using these little squares of dough, it's easy to make ravioli stuffed with a cheesy filling.
Once you've made the ravioli, all you need to do is cook them in boiling water for two minutes. A simple sauce of seasonal vegetables, a touch of cream and a bit more cheese create the finishing touches. This is a dish that both kids and adults will enjoy.
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Cooktop Cove
Cheesy Vegetarian Ravioli
4
40 minutes
10 minutes
50 minutes
24 ounces plus 2 tablespoons ricotta cheese
2-1/2 cups plus 1/2 cup Parmesan cheese
2 eggs
salt and pepper
40 wonton wrappers
1 cup frozen peas
1/2 cup heavy cream
1/2 teaspoon red pepper flakes (optional)
In a bowl, combine the 24 ounces of ricotta cheese, the 2-1/2 cups of Parmesan cheese and the eggs. Season with salt and pepper.
Open a wonton wrapper and set about a teaspoon of filling in the middle. Use your finger or a pastry brush dipped in water to dampen the edges of the wrapper and fold the wrapper into a triangle, sealing all edges well.
Set the ravioli on a plate lined with a damp paper towel and cover with another damp paper towel.
When all of the ravioli are made, bring a pot of water to a boil.
Combine the peas and heavy cream in a heavy, high-sided skillet. Heat until the cream thickens by half, and whisk in the ricotta and Parmesan (and red pepper flakes if using) and remove from the heat.
Cook the ravioli a few at a time, boiling them for two minutes per batch. Remove them from the water with a slotted spoon and add them directly to the sauce.
Just before serving, season with pepper and heat through for one minute, if needed.
