Cheater Home Made Ravioli

Yup, Cheater! You an make ravioli with won ton wrappers!!! It is so easy, and so delicious!

So, today, spinach and ricotta ravioli! They will be your favourite!

Ingredients:

1 container (500g) ricotta cheese

1 package frozen spinach (small boxed package you can find in your grocery store freezer)

Defrosted, and squeezed of all access water and chopped finely

1 tsp nutmeg

1/4 cup grated parmesan cheese (good parm - parmiggiano reggiano or grana padano)

1/4 cup romato cheese

2 cloves garlic, finely minced

unsalted butter - about a half cup

2 Tblsp or so of good extra virgin olive oil

1/2 onion

pancetta - as much of as little as you'd like, chopped finely

salt and pepper

1 package of either square or round won ton wrappers

1 egg

fresh parsley

Method:

Filling:

In a bowl, mix the ricotta, spinach, nut meg, parmesan, romano, garlic, salt and pepper. (no, you don't need an egg to keep it together - it'll stay together in the raviolo). Make sure it is all incorporated and set aside.

Ravioli:

In a small bowl, crack the egg and add a tsp of water, and beat it with a fork. This is your "egg wash". Take the won ton wrappers out, four at a time, and lay out on a board. Cover the rest with a moist towel. Take about a Tsp. of the filling and put it in the middle of the wrapper. With a pastry brush, brush all the sides of the wrapper with the egg wash. This acts like a "glue" to keep the raviolo together when cooking. Close the ravioli and make sure you squeeze out all of the air when you are pressing the sides together. It should look like a little stuffed triangle if using square wrappers, or a half moon if you are using round wrappers. Continue with the rest of the wrappers. Set them aside on a floured cookie sheet. Boil water in a large pot. Salt the water. Drop the ravioli in and when they start to come to the top and float, leave them to boil an extra 2-3 minutes, and drain very carefully! Be ginger with the ravioli!

Make the sauce - very simple sauce!

Sauce:

In a hot pan, melt the butter and olive oil. Add the pancetta and onion and saute until the pancetta is crispy, and the onions are just shy of browning. Add salt and pepper and a touch of nutmeg. Drop the ravioli into the sauce, and toss VERY gently. chop the parsley and sprinkle on top along with some parmesan cheese.

Please note that I looove feed back! Let me know if you try the recipe and tell me what you think!

Cheers!