by Kate Heyhoe
(More Ravioli recipes below)
Makes about 30. Serves 4 as a light meal or appetizer, or 2 to 3 as a heartier meal.
In some cases the seasoning is not in the sauce. In this dish, the pasta is stuffed with ricotta and assorted fresh herbs, while the sauce is simply fresh summer tomatoes lightly laced with garlic, olive oil, and Parmesan. It's a simple partnership that goes unrivaled, and the raviolis are refreshingly light and airy. You may use low-fat ricotta, but with such simple flavorings, I prefer whole milk ricotta for a richer taste.
These raviolis come together quite quickly: The pasta skins are premade, the chopping is mininal, and the fresh raviolis cook in only a few minutes. Look for the round gyoza skins, a variation of wonton wrappers, in supermarkets or Asian markets. In a pinch, you can substitute square wonton wrappers.
Freezing Tip: You may also fill the raviolis in advance and freeze them. Place them in a single layer without touching on a cornstarch-dusted sheet and freeze. Remove them to an air-tight container or freezer bag and freeze up to 3 months. Do not thaw. Drop them frozen into gently boiling water and cook until tender.
Fresh Herb Filling
1 (15-ounce) container whole milk ricotta
3/4 cup grated Parmesan
1 large egg yolk
1/4 cup minced fresh herbs, such as a mix of basil, mint,
rosemary and oregano
freshly ground black pepper to taste
Raviolis and Sauce
1 (12-ounce) package round gyoza skins (about 60)
1 recipe Fresh, Uncooked Tomato Sauce
1. Mix together all filling ingredients..
2. On the work surface, set out four gyoza skins. (Cover the remaining wrappers with a damp towel to prevent drying out.) Spoon 1 rounded teaspoon filling onto each gyoza skin. Lightly rub or brush the pastry surface surrounding the filling with water (I dip my finger into a bowl of water to do this). Cover with another gyoza skin and seal well, pressing out as much air as possible.
3. As you work, set the filled gyoza raviolis aside on a cornstarch-dusted surface and cover with plastic wrap. Continue with the remaining wrappers. (At this point the raviolis may be covered with plastic wrap and refrigerated on a cornstarch-dusted surface up to 3 hours before steaming. Or see the Freezing Tip above.)
4. Bring 4 quarts water to a boil. Add 1 tablespoon salt. Gently add half the raviolis and keep the water at a gentle boil. Cook until al dente, about 3 minutes. With a slotted spoon remove the pastas to a damp cloth or to bowls. Repeat with the remaining raviolis. Serve the raviolis topped with Fresh, Uncooked Tomato Sauce and serve with grated Parmesan on the side.
Copyright © 2003, Kate Heyhoe. All rights reserved.
This page created February 2003
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