Dec 19, 2011

Lemon Hazelnut Ricotta Ravioli

One of my favorite things to order at good authentic Italian restaurants is ravioli. We’ve tried a few times to make them at home and the time and labor we have to put in never results in a ravioli that is quite as good as the restaurant’s, or my mom’s for that matter. The filling we make always turns out pretty good but that’s the easy part. It’s the pasta dough that we have our issues with; it’s always a tad bit too thick. I think the secret weapon that we need is a pasta dough sheet roller but until then I found a great pasta dough substitute. Surprisingly, wonton wrappers have proven to make Great ravioli! The first time I saw this, I thought “no way” could wonton raviolis fulfill a ravioli craving. But I was wrong! Not only are these so easy to make but they ¬†are quite delicious!

Here’s all that you need:


(Adapted from Sunny Anderson. Makes 2 dinner portions or 4 side/appetizer portions.)

  • 1 cup ricotta cheese
  • 1/4 cup hazelnuts, chopped
  • 1/4 teaspoon ground nutmeg
  • 1/2 lemon, zested
  • Handful fresh parsley, chopped
  • Wonton wrappers
  • Salt and pepper to taste
  • 1 egg white

The first thing to start with is the ravioli filling. In a small bowl combine the ricotta cheese, chopped hazelnuts, nutmeg, lemon zest, parsley and salt and pepper.

Line a baking a sheet with parchment paper and then lay out the wonton wrappers in a single layer. This recipe will make 10-15 raviolis depending on how full you make them. Take about a tablespoon of the ricotta mixture and place it in the center of each wonton wrapper.

You want to try and fill the wontons as fast as you can because the wrappers will start to dry out relatively quickly. Crack an egg into a small bowl but only keep the egg white, as this is going to act like the glue between the two wrappers. Spread the egg white along the edges of the filled wrappers and then place a second wonton wrapper on top. Press down on the edges and to make an extra tight seal, use a fork to make little indentions along the edge.

With the ravioli’s all together, cover the baking sheet with a damp paper bowl and put the baking sheet in the fridge for about thirty minutes. After thirty minutes or when you are ready for dinner, fill a large pot with salted water and bring to a boil. Place a few ravioli’s into the boiling water and let them cook for just about three minutes. You’ll know when they are done when they float up to the surface of the water.

That’s all it takes to put together these delicious raviolis. Not too complicated! One of the things I love about these is that they are incredibly versatile and you can change up the filling to anything you desire. The other thing that I didn’t show with this recipe is the sauce or topping for your raviolis. For these, I did a basic spinach, basil pesto. I combined another 1/4 cup of the hazelnuts, about two cups of fresh spinach leaves, handful of fresh basil, juice of half a lemon, small garlic clove, 1/3 cup grated parmesan cheese and about 1/4 cup of olive oil. You could swap out the pesto sauce for a simple herbed butter sauce or even a tomato based sauce if you’d rather. Any way you fix these, I think you’re going to be pleasantly surprised at how you quickly forget that your ravioli is actually a wonton wrapper rather than pasta dough! Now, don’t get me wrong, my favorite raviolis are made with fresh pasta dough but we don’t always have the time, tools or technique to make that. So, this is a great alternative that will fulfill a ravioli craving and won’t take you all evening in the kitchen! So buy the wonton wrappers special for this meal or save the leftover ones from another meal and create a batch of raviolis! For now, that’s lemon hazelnut ricotta ravioli…in the shell of a nut!

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