Homemade Ravioli Using Wonton Skins

Pair this homemade pasta with my recipe for “Sunday Gravy With Meatballs” already posted on this web site.

60 Pieces Of Square Wonton Skins

3/4 Cup Of Frozen Chopped Spinach Thawed With All of the Water Squeezed Out

20 Ounces Of Part Skim Ricotta Cheese

Three Tablespoons Of Grated Romano Cheese

A Tablespoon Of Finely Chopped Fresh Basil

A Tablespoon Of Finely Chopped Fresh Italian Parsley

A Minced Garlic Clove

A Beaten Egg

1/2 Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

A Pinch Of Ground Nutmeg

Place a piece of cheese cloth over a small strainer or sieve. Place the ricotta cheese on the cheese cloth and fold the cheese cloth over the ricotta cheese. Place a large bowl under the strainer. Cover the top of the cheese cloth with plastic wrap. Refrigerate for at least 1 1/2 hours. The purpose of this step is to drain the cheese to remove excess moisture.

In a medium bowl, mix together the ricotta cheese, the spinach, the Romano cheese, the garlic, the parsley, the basil, the nutmeg, the sea salt, and the ground black pepper. Taste and add more sea salt and/or black pepper, to taste. Add the egg. Stir the mixture well to combine all of the ingredients.

Place an even number of wonton skins on a clean, flat surface. Using a brush or your fingers, moisten the outer edges of half of the skins with cold water. Spoon a heaping tablespoon of the filling into the center of each of the moistened halves. Top with the other halves pressing to make sure that the edges are sealed well and towards the filling to get the air out. An option would be to press the edges very gently with a fork making sure not to pierce the skin. Place the filled ravioli on a large baking sheet lined with parchment paper. Continue to fill the remaining wonton skins. When all of the ravioli have been made, cover them with a damp towel and refrigerate until ready to cook.

Add two tablespoons of sea salt to a large pot of cold water. Bring the water to a boil. Cook the ravioli in the boiling water for about 3-4 minutes. The ravioli are cooked when they begin to float to the top. Drain the ravioli and serve immediately with your favorite sauce.

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