Spinach and Ricotta Ravioli

Sorry I've been neglecting the blog for awhile. Between work and vacation last week I've been quite busy. No fear, though, I've still got plenty of recipes to share with the blogosphere. This post is a special one as it includes a step by step tutorial and is a recipe I came up with all on my own.

When I'm craving comfort food, I usually want something Italian. This might sound crazy coming from a Southern girl of Irish/Czechoslovakian descent, but the combination of tomato sauce and cheese along with a large glass of milk (yes, I know that's weird) really makes me feel all warm and happy inside. Italian food can be incredibly easy to make, so it's a real rarity for me to actually eat out at Italian restaurants. Ravioli are one of my favorite items to eat and make, so I thought it would be perfect to share this recipe with you.

The thought of making pasta from scratch can be rather daunting, so I take a shortcut by using wonton wrappers instead of forming my own ravioli. This may sound strange, but if you think about asian dumplings, they have the same consistency of pasta so they work as a great substitute.

You'll need the following items laid out before you start:

• A ramekin or small bowl filled with water
• A pastry brush
• A cutting board or some other clean surface
• A cookie sheet lined with wax or parchment paper
• A teaspoon to scoop the filling onto the ravioli
• A package of wonton wrappers (found in the produce section, usually next to tofu)
• The filling itself: 1/2 a small container of ricotta cheese mixed with a package of frozen spinach, thawed and squeezed dry, and a 1/4 cup of parmigiano reggiano

First, lay out one wonton wrapper on the cutting board and place one scoop of filling in the middle. Using the pastry brush, moisten each of the edges with a little bit of water.

Next, fold the wonton wrapper over diagonally, forming a triangle.

Press down, surrounding the filling, to get all of the air pockets out and sealing the edges. Slightly moisten your fingertips and bring the two corners together with a pinch.

Place the ravioli on the parchment paper and finish filling the rest of the ravioli. Once a baking sheet is full, pop it into the freezer for about half an hour for it to harden. This step is really important as it will help keep the ravioli from falling apart once you cook them.

Once the ravioli harden, you can cook them right away in a pot of salted boiling water for 3-4 minutes until they start floating to the top. The ravioli can also be stored in a plastic ziploc bag in the freezer for up to 6 months. Serve with your favorite pasta sauce and top with fresh parmigiano reggiano.

It may seem like a lot of work to make these little treasures, but I guarantee it's worth it. Fresh pasta never tasted so good, especially when you can say you made it yourself.