Ravioli - Four Cheese
Source: Sharon(Chase)
6 oz ricotta
6 oz provolone, grated (Cindy's note - I prefer asiago or fontina)
6 oz mozzarella, grated
1/2 cup Parmesan, Pecorino or Romano, grated
3 eggs, beaten
2 T parsley, finely chopped*
2 T basil, finely chopped*
1 T oregano, finely chopped*
* Cindy's note - if using dried I use 2 tsp parsley, 1 tsp basil and 1/2 tsp oregano
Salt and Pepper
Wonton Wrappers or 2 batches homemade pasta dough
Mix all ingredients together. Make raviolis using wonton wrappers or homemade dough.
Cindy's addition to Sharon's recipe - making and cooking wonton raviolis (Jacques Pepin):
Wet wonton wrappers 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.