Search Results
Sun-Dried Tomato and Ricotta RaviolisLooking for a party theme? Invite some friends for an interactive dinner party--a ravioli-making party! Set up an assembly line of wrappers and filling, pour some wine and let the fun begin. In no time the raviolis will be ready to cook and your guests will be asking if there are any more raviolis to be made. Ingredients:
Prepare filling: in a medium bowl stir together the Made In Napa Valley Sun-Dried Tomato Tapenade, ricotta, goat cheese, and 1/2 of the Parmesan cheese and set aside. Assemble the raviolis: have a small bowl filled with water, a fork and a baking sheet lined with parchment paper or dusted lightly with flour and a kitchen towel in your work area. Open the wonton package and pull out two wonton wrappers (leave the remainder in the package until ready to use) and lay in front of you. Dip your finger in water and run it around the edge of one wonton wrapper. Spoon 1 tbsp. filling into the center of that wonton wrapper and top with the second wrapper, lining up the squares. Starting at the edge closest to you press down with your fingers sealing the wrappers together, continue up the two sides and making sure the air is pressed out finish sealing the last edge. Press around the edges with the tine of a fork to ensure the ravioli is sealed. Place the filled ravioli on the baking sheet and cover with the kitchen towel. Continue until all the raviolis are filled (you will have 25 raviolis). Cook: fill 2 large pots with water 3 inches deep, add 1 tsp. salt to each pot and bring water to a boil. When the water is at a full boil, slip 6 raviolis into each pot and reduce the heat to a gentle boil that keeps the raviolis moving. Cook for 2 minutes and remove with a slotted spoon to heated bowls. Continue with the next 2 batches of raviolis in the same manner. Drizzle extra-virgin olive oil over each portion of raviolis, top with a tablespoon each of Parmesan and basil. |
Used in this recipe:
 
|
