Ricotta Cheese Wonton Ravioli
Source: Jacques Pépin

Cheese Filling:
1 cup ricotta cheese (8 ounces)
1 egg
2 T grated Parmesan cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 T chopped parsley
24 wonton wrappers, 3 inches square

Sauce:
2 T extra-virgin olive oil
2 tsp lemon juice
1/8 tsp freshly ground black pepper
1/8 teaspoon salt
2 T chicken stock or broth

Mix the filling ingredients together. Lay 12 of the wonton wrappers out on a flat work surface, and wet them lightly around the edges with a little water. Divide the cheese mixture among the wrappers, mounding approximately 1 tablespoon in the center of each. Cover with the remaining wrappers, press gently around the edges to seal.

Carefully place the filled wontons in 3-4 qts boiling water, moving them gently at first so they don't stick to the bottom of the pan. After a minute or so they will float to the top. Continue boiling gently for about 5 minutes.

Meanwhile, combine the olive oil, lemon juice, pepper, salt, and chicken stock in a bowl, and stir well. Drain the ravioli and serve three per person, with a little sauce drizzled on top. 4 servings

Note: The ravioli can be filled and cooked ahead of time; after draining them, submerge in a bowl of cold water to stop the cooking. Then drain again, and set aside in a single layer. Reheat in a microwave oven, or very quickly in boiling water, just before serving with the sauce.


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