Growing up I had the luxury of tasting deliciously fresh pasta, it was homemade and nothing compares to it at all…

I don’t own a pasta making machine, nor do I have time to really make homemade pasta. I do know of some tricks, such as using won ton wrappers to create your own pasta, such as tortellini or ravioli.

 

I thought this idea was genius! I love the idea of making my own filling and really. making homemade pasta. I thought I would do spinach and mushroom, they work beautifully together and accented with tomato sauce really brings it out its flavor.

Ultimately, using the wonton wrappers make for very delicate and transparent ravioli. They are much thinner, and don’t have that slight chewy bite. The flavors are there, but they are a little more difficult to work with. I would suggest making them fairly small to avoid ripping, and they shouldn’t be over stuffed of course.

These raviolis taste delicious in a tomato based sauce,they also taste nice and light on their own topped with grated cheese.

 

What you need:

  • wonton wrappers
  • eggwash (1egg , beaten with 1 tbsp water)
  • 1/2 pkg frozen spinach, thawed
  • 1/2 cup mushrooms, chopped
  • 1 tsp garlic, minced
  • 2 tbsp olive oil
  • 1/3 cup ricotta cheese
  • 1/4 cup grated parmesan cheese
  • salt and pepper to taste

Begin by heating oil in fry pan. Add mushrooms,spinach, and garlic heat in pan for 2-4 mins.

Pulse mushrooms and spinach in food processor until coarse.

In a large bowl, add mixture and cheeses. Combine.

On a clean work space, brush won ton wrappers with egg wash and add a dollop of mixture. Fold won ton and seal edges.Press edges with a fork.

Place raviolis in boiling water for 2-3 mins, removing carefully with spider strainer.

Serve with or without sauce and sprinkle with parmesan.


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