- 1 package of wontons
- 1 ½ cups of ricotta cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoon freshly grated Romano cheese
- 1 egg slightly beaten
- ½ teaspoon freshly ground Nutmeg
- 1/8 teaspoon Kosher salt
- 1/8 tablespoon freshly ground black pepper
- Fresh Herbs: parsley, basil, dill
- 12 Roma tomatoes, cut into chunks
- 3 scallions chopped
- ½ cup dry white wine
- ¼ cup Olive Oil
- 1 teaspoon kosher salt
- ½ teaspoon sugar (optional)
- 5-6 basil leaves to garnish
• Instead of making dough for the raviolis, use wonton skins
• Use a slotted spoon to gently lift the ravioli one at a time out of the water and place in a colander. When you have 3 to 4 raviolis in, gently shake the remaining water off and place on the serving plate.
• The ravioli can be frozen for up to 3 months.
Directions for the ravioli:
For the filling, combine Ricotta cheese, Parmesan cheese, Romano cheese, egg, and nutmeg in a bowl. Mix together well.
Lay 3 wonton skins on a clean surface and brush all four of the sides using a pastry brush with water.
Add 1 tablespoon of filling in the middle of each wonton.
Place a small parsley leaf on top of the first ravioli. Continue by placing a dill leaf on the second ravioli. Finally, place a basil leaf on top of the third ravioli.
Holding another wonton in one hand, brush the entire surface of the wonton with water and put the wet side down on top of the filling. Press sides together gently. Continue until all 12 raviolis are filled.
Use a heart shaped cookie cutter to form each ravioli. Lift gently and press the edges on all sides to seal completely. Raviolis should look like a fluffy, heart pillow.
Place the raviolis on a baking sheet generously dusted with flour. This is important so the ravioli does not stick.
Chill raviolis in the fridge for 30 minutes on a baking sheet lined with flour. Once chilled, add raviolis to salted, boiling water for 2-3 minutes. Remove from water with a slotted spoon.*
• 1 tablespoon of salt per 2 quarts of water
Directions for tomato sauce:
Heat olive oil in pan until warm . Add scallions and sauté for 2-3 minutes on medium heat. Add the white wine and cook ¾’s down. Add the tomatoes and sprinkle the salt (and sugar if desired.) simmer for 30 minutes.
Pour the sauce into a blender and blend for 2 minutes.
Strain though a Chinois, food mill or a strainer with small holes to remove the seeds and skin. Do no use a mesh strainer of the sauce will be watery.
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