Ravioli made with pre-made frozen ravioli dough
Sometimes I'm looking for an interesting dinner but I don't want to work quite that hard. This dish was made during the week, on a work night. I used shortcuts including ravioli wrappers instead of home-made dough and a jar of good quality sauce (vodka sauce in this case). I did not use a ravioli maker - the equipment I used is quite basic. In a pinch you can use won-ton wrappers, although the resulting dumplings will have less "body" than typical ravioli. (See photo at the end of the recipe, which shows this recipe made with won-ton wrappers.)
Its difficult to find interesting filled pasta in the ready-made kosher freezer aisle, so give ravioli making a try. The sky is the limit with fillings you can create and you do not need a ravioli form or maker.
|I crimped some of the ravioli with a fork, the others between my fingers. |
They all held together equally well after using an egg-white wash
There is a rhythm to making dumplings that repeats itself, no matter which dumplings you are creating. Ravioli is no different: make the dough (or use ready-made), mix the filling, assemble the dumplings, cook and serve. Home made pasta is wonderful, but it's often too demanding. If you choose to skip making the pasta from scratch, using the ready-made wrappers saves at least an hour of work.
If I'm planning this kind of dinner for midweek, I'll prep the vegetables before leaving for work. On this particular day I also sauteed the onion and asparagus, placed in a bowl, covered and placed it in the fridge. The filling took very little time once I got home and finished up.
Cutting board, knives
Measuring cups, spoons , small bowls
Frying pan, large stock pot
Small silicone pastry brush
Ingredients: (Makes 25-30 large ravioli)
1 package ravioli (square or round, 50- 60 pieces). Thicker wrappers are preferable, although in a pinch you can use a won-ton wrapper (which will yield a less-substantial dumpling).
If you want to make the wrappers, my kreplach wrapper will work well.
1 medium large onion (approximately 5 oz), diced
3-4 Tbsp olive (or vegetable) oil
1-2 Tbsp minced parsley
1 lb bunch asparagus, wash trim the tops and set aside. Trim the woody bottom, discard. You should have 12-14 oz of cleaned asparagus stalks. Dice the stalks and set aside.
1 1/2 cups ricotta cheese , drain in a colander if the cheese is watery
2-3 Tbsp grated Parmesan or other hard Italian cheese
2 large eggs (one whole plus one yolk for the filling, 1 white for the ravioli assembly)
1/8 tsp salt (or to taste)
1/8 tsp black pepper (or to taste)
1/8 tsp ground nutmeg
to lay down finished stuffed ravioli
1 1/2 c of your favorite tomato sauce, homemade sauce, or crushed garlic sauteed in a bit of olive oil, with fresh herbs that can be drizzled on the drained , hot pasta.
1. Defrost the wrappers if you are using pre-made wrappers. Sprinkle cornstarch on a flat surface (this is where you'll place the finished formed ravioli before cooking them).
2. Add the asparagus tips and saute for 3-4 minutes. Remove from pan and set aside.
3.Prepare the filling by sauteing the diced onion in 1-2 Tbsp oil until translucent (3-4 minutes) and add the diced asparagus stalks. Continue to saute for another 3-4 minutes, the asparagus should still be firm.
4. Add the vegetables into a large mixing bowl, add the cheeses, parsley and seasoning. (you can taste it for enough salt, add other seasoning as desired).
5. The mixture should be just warm to the touch before adding the egg and yolk (you do not want to "cook" the eggs when you mix them in. Mix well.
6. Fill a large stock pot (5-6 quarts) 3/4 of the way with cold water, add a heaping tablespoon of salt and bring to a boil while you are preparing the ravioli.
7. Add 1 tsp of cold water to the egg white and mix.
8. Using a silicone brush or small spreader, spread a film of egg white on ONE side of 2 wrappers.
9. Place a heaping tsp of filling in the center of one of the wrappers. Top the filling with the 2nd wrapper, egg washed side facing down. Press the edges with your fingers or a fork. The egg white will help "glue" the edges.
|crimp the edges with a fork or|
|use your fingers to press the edges together|
|either system will work well|
10. Place the completed ravioli on the cornstarch sprinkled surface. The egg-white will dry and form a sealed filled pasta/dumpling.
11. By the time you have repeated the process and made a dozen or so ravioli, the water should be boiling. Add a tablespoon of oil into the water and gently drop 10-12 ravioli into the boiling water. Don't crowd them. Once the water returns to a slow boil, cook for 10 minutes.
12. Remove with a slotted spoon and let cool on a flat surface (single layer).
13. Repeat the process, you'll have enough filling for 25-30 large ravioli
14. You can serve immediately, top each serving with a few of the reserved asparagus tips.
The ravioli can be stored in a covered container in the refrigerator for a day or two.
15. To re-warm, spray oil in a frying pan and warm the ravioli in the pan.
Want to try to make another kind of dumpling?
Try Spinach Sambusak