Caprese Ravioli

I love delicious handmade food.  I love delicious food that takes hours to prepare.  But you know what?  I also love delicious food that only looks/tastes like it took hours to prepare.

I made a recipe from some awful talkshow the other day.  (The Chew, maybe?  I don't know, it has Mario Batali and Michael Symon.)  But anyway, it was delicious.  And they used wanton wrappers instead of making pasta from scratch for the ravioli and it worked out really well, except you have to be SUPER careful of them sticking to each other.

What I love best about this recipe is that you can go totally nuts and make everything from scratch, hell, even the pasta if you wanted to, or you can do what I did, and stop by Wegman's on your way home and pick it up already half made.

So, let's get started!

1 package of Wonton Wrappers (approx 1/2 lb, otherwise you'll need 2 packs)

Roasted Tomatoes with Garlic cut in half inch or smaller pieces (about 1/3 cup)

1/4 cup Basil Pesto

8 oz. Whole Milk Ricotta Cheese

1 Egg

1 Tbsp(ish) of Water

Mix Pesto and Ricotta until a uniform brilliant green,  Taste it, if the pesto flavor doesn't come through to your liking, add more.

Beat Egg and Water in a small dish or cup to make an Egg Wash for sealing your ravioli.

Working on wax paper or parchment so you don't make a giant mess, layout a single layer of Wonton Wrappers with a bit of space in between.  (I worked with 6 at a time.)  

Place roughly 1/2 tsp of Pesto Ricotta mixture on each Wonton Wrapper.  Top with a small piece of Roasted Tomato.  Brush Egg wash around outside edge of Wonton Wrapper and gently fold in half, pressing lightly on the edges to seal the delicious fillings in.  (I fold mine on a diagonal because I like the shape, you probably only need egg wash on two sides of the Wonton if you do it this way.)

Set finished raviolis to the side in single layers on more wax paper or parchment.

Boil gently in a large pot of water until the raviolis float.

While ravioli are boiling, heat olive oil or more pesto in a skillet.  As raviolis cook, transfer directly into warm oil/pesto and toss lightly to coat.

Garnish with pine nuts, fresh basil, more roasted tomatoes, fresh mozzarella, etc.  

If you're like me, and you went nuts and doubled the recipe, freeze them in single layers for later.

Enjoy!