Rav–ee–oliii…. How I lovvee theee… I’m singing these words if you can’t tell. Most times I’m singing to my dog Ravioli (yes we named our dog Ravioli) but today I’m singing to actual raviolis. Perfect little raviolis…
Perfect little raviolis that melt in your mouth…
Perfect little raviolis that look so incredibly elegant yet are so ridiculously easy to put together… (I made them on a week night if that tells you anything)
Perfect little raviolis that you must make…now.
Rav–ee–oliii…How I lovvee theee….Sorry, I’m trying to talk about food here, but I’m in one of those silly-can’t-keep-a-straight-face-feel-like-being-stupid moods. I get like that sometimes…err ok, often. Some people think it’s funny, other people (Kevin and Ravioli) just think I’m weird. You choose.
Now, I said that these raviolis are easy and they are, the only thing though, is they’re made with homemade ricotta from the other day. So if I didn’t convince you to make it then, let me try again. I promise it’s the hardest step that isn’t actually hard, plus you can make it up to a week before. Here’s the abridged version – heat milk and cream, dump in lemon, stir, stir, strain, sit, AND done. Easy peasy. I will admit though, they’d still be good with store-bought ricotta, really they would, but they won’t be good. Do you know what I mean?
Kind of like…
How fro-yo is good, but good with crushed oreos, cookie dough and mini chocolate chips
How chicken fingers are good, but good with honey mustard and ranch
How a burger is good, but good with cheese, tomato and mayo
How boxed mac and cheese is good, but from scratch mac and cheese is good.
You get my point?
Also, side note. I’m letting (yes letting) you use wonton wrappers instead of fresh pasta just so you can’t complain that I’m forcing you to make homemade cheese AND fresh pasta. I’ve gotta pick my battles and I really want you to make the cheese.
Aren’t they adorable?? At this point you can stick them in the freezer until you need them. If you aren’t going to use them the same day, freeze on the sheet pan and then trasnfer to a freezer ziplock baggie.
I wanted the ricotta to be the main focus in these guys so I decided against a complicated and heavy sauce and instead opted to top them off with veggies sautéed in a little bit of butter. The combination of the butter in the veggies mixed with the pasta water that’s left on the raviolis creates a sort of sauce anyways.
There’s something about warm fresh ricotta, thin sheets of pasta, and buttery green veggies that is just heavenly. I had to immediately package up the leftovers, stick them in the back of the fridge, and get out of the room to keep myself from eating the whole batch.
But…I may have saved one lone ravioli for myself to eat right before bedtime…shhh….
- 1 cup homemade ricotta (here)
- ⅛ teaspoon salt, plus more to taste
- ¼ cup parmesan cheese plus more for garnish
- Zest of one lemon (if you buy store-bought ricotta)
- 20 wonton wrappers
- 1 leek, thinly sliced
- 1 whole artichoke heart, chopped
- 1 cup chopped asparagus
- ¾ cup fresh or frozen green peas
- 1½ tablespoons butter
- ¼ teaspoon salt, plus more to taste
- To make ravioli:
- Mix ricotta, salt, parmesan and lemon if using store-bought in a small bowl. Season to taste with salt. Place one teaspoon in the middle of each wonton wrapper. Using your finger wet two sides of the wrapper with water. Fold the corner over, forming a triangle, seal edges and make sure to get all air bubbles out. Set aside on a sheet pan. Freeze for one hour and up to one week.
- Veggies: Melt butter in a large sauté pan of a medium heat. Add veggies and salt. Sauté until bright green and cooked, about five minutes. Asparagus should still have a bite to it. Season to taste with salt and pepper.
- Assembly: Bring a large stock pot full of water to a rolling boil. Season with salt. Cook ravioli about two minutes. Using handheld sieve retrieve ravioli. Place on serving dish and top with veggies. Sprinkle with extra parmesan cheese.