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Friday, August 21, 2009

Proscuitto Ravioli

Ravioli, cinnamon buns 021 My dear husband bought me a new cookbook this past weekend. Sadly I have been sick and unable to delve into the pages until today. He knows my passion for pasta and this book did not disappoint. Everyday Pasta by Giada De Laurentis.

Given that I'm just getting over a stomach bug I didn't want to make anything too heavy so I found a recipe that I felt fit the bill. The wonton wrappers vs homemade pasta were nice and light and certainly cut down on prep time.

This recipe is delightful. I made some changes to it however as it was actually a little bland. I added a little lemon juice to the butter mixture to give it a little more infused flavour. The lemon added another dimension to this recipe.

My husband has suggested adding some shredded chicken as well which I think would be excellent and will incorporate next time.

From start to finish this recipe took only an hour to prep and make. If you prep ahead of time the actual cooking time was only about 5 minutes. This makes a nice light pasta dinner.

Proscuitto Ravioli

1 tub whole ricotta 454 grams

1 Package frozen spinach squeezed and drained of water

4 oz thinly sliced proscuitto chopped

3/4 tsp salt

1/2-1 tsp freshly ground black pepper

2 large egg yolks

48 square wonton wrappers

1/2 cup butter

1 tbsp dried oregano leaves. (I used 3 tbsp fresh finely chopped oregano)

juice of 1/2 small lemon (my own addition)

Grated parmasean or pecorino cheese.

Combine the ricotta, spinach, salt, pepper, egg yolk and ricotta to form a smooth mixture. I throw it all into the mixer to combine.

Place 1 tsp full of the mixture onto each of the wonton wrappers. Moisten the edges of the wrappers by brushing with a little water and close to form a triangle. Pinch or flatten the edges to ensure they are sealed. Place onto a cookie sheet as you proceed. You can do this step ahead of time and refrigerate the raviolis, covered for several hours until you are ready to use them.

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Ravioli, cinnamon buns 012

Bring a large pot of salted water to a boil and working in batches boil the wontons for about 4 minutes. Remove from water with a slotted spoon and place, drained into a large serving bowl or platter.

In the meantime melt the butter in a large heavy skillet. Add the oregano and simmer to allow the flavours to infuse (about a minute or two). Add in lemon juice if desired. Pour the butter over the cooked wontons, top with shredded parmagean or pecorino cheese and serve.

My kids LOVED it, as did I, and my husband. I will add some shredded cooked chicken to the next batch as I think it will be delicious.

1 comment:

  1. Me thinks a bit of feta in here would be da bomb!


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