From chef Pam Anderson's "How to Cook Without a Book", this makes really tasty, easy ravioli that I think are impressive. I saw a similar technique used in a recipe by Dancer (Vegetable Ravioi #5017) that I will be trying as well. The sky's the limit on the fillings and the technique makes light , impressive ravioli that taste special.

Ingredients

4 serv.

salt↗1 tablespoon
vegetable oil↗1 teaspoon
(12 ounce) package wonton wrappers↗1
extra virgin olive oil or simple tomato sauce, of your choice↗
grated parmesan cheese
ground pepper↗
Herbed Ricotta Filling↗
ricotta cheese↗1 1⁄4 cups
grated parmesan cheese1⁄4 cup
minced garlic cloves2
minced fresh parsley2 tablespoons
dried basil (or 1 T chopped fresh)↗1 teaspoon
dried oregano↗1⁄2 teaspoon
large egg↗1
salt and pepper

Step-by-step instructions

1
Mix all filling ingredients in bowl and set aside.
2
Bring 2 quarts water to simmer in deep saute pan, add salt and oil.
3
Heat oven to 200F and warm plates.
4
Place 6 wonton wrapper on dry surface.
5
Spoon 1 T of filling in center of each.
6
With water and your finger, moisten perimeter of each wrapper.
7
Top with additional wrappers, push out excess air, and seal edges well.
8
Place completed ravioli on wire racks.
9
Repeat process with remaining filling.
10
Simmer 8 ravioli at a time for approximately 3-4 minutes, until translucent and beginning to wrinkle.
11
Place on serving plates with small amount of cooking liquid- top as desired with sauce, butter or olive oil, Parmesan and pepper.
12
Serve immediately!
13
Try different fillings of your choice- the technique is what is rather clever!

Source: food.com

Original recipe ↗

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