Ricotta Cheese and Italian Sausage Wonton Ravioli

I tried making FRESH pasta dough for ravioli once without the proper tools, and well, it wasn’t ideal. This time, I cheated by using wonton wrappers. And they turned out delicate and delicious.

A friend of mine convinced me that wonton wrappers were an easy and yummy alternate, and she was right. I have to thank her for that.

I filled my delicate wrappers with ricotta cheese and Italian sausage. Boiled them for about 3 minutes, topped them with marinara sauce and parmesan and that was it. I used three sausages, that I sliced opened and broke into bits, but of course you can use already ground Italian sausage. I also used about a cup of ricotta cheese. I had plenty of wonton wrappers leftover. I may fry them up and coat them in cinnamon-sugar OR come up with some sort of fruit turnover.

The total cost including tomato sauce was a little over $10.

Ingredients for 2 (plus leftovers for lunch):

  • 1 package of frozen wonton wrappers, thawed
  • 3 Italian sausages, split open
  • ½ tablespoon of oil
  • 1 cup of ricotta cheese
  • Parmesan cheese for sprinkling
  • 2 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • salt and pepper
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 2 15-ounce cans of tomato sauce
  • 1 egg, for an egg wash

In a pan, heat the oil and then brown the Italian sausage, breaking it into small pieces. Add 1 teaspoon Italian seasoning, salt and pepper. When brown, after 5 to 6 minutes, transfer the meat to a bowl to cool, but leave as much oil back into the pan.

On medium heat, add the garlic and onions to the oil. Add 1 teaspoon of Italian seasoning and ½ teaspoon red pepper flakes. Cook until onions are translucent, and then add the two cans of tomato sauce, salt and pepper. Stir well and bring to a boil. Then allow to simmer.

Using a food processor, finely mix the Italian sausage and ricotta cheese. Do this in batches if needed.

In a small bowl, prepare the egg wash.

With a plate and damp paper towel put aside, start assembling the raviolis. I assembled them in my hand by placing a teaspoon of filling in the center of a wonton wrapper, and then coating two consecutive edges with the egg wash. Then fold the wrapper over, making sure the two non-egg-washed sides are now touching the egg-washed sides. They should look like triangles. Place the prepared raviolis onto the plate and cover with the damp paper towel. I would use immediately, freeze immediately or leave in the refrigerator for no more than an hour.

I boiled the “fresh” raviolis for about 3 minutes and served under tomato sauce and parmesan.

Advertisements
Published in: on June 29, 2010 at 12:29 pm  Comments (1)  
Tags: , , ,

The URI to TrackBack this entry is: https://tramskitchen.wordpress.com/2010/06/29/ricotta-cheese-and-italian-sausage-wonton-ravioli/trackback/

RSS feed for comments on this post.

One CommentLeave a comment

  1. YAY! Seriously, though. So much easier.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: