Italian Sausage and Ricotta Ravioli

I know I start every post with how much I love some type of food, and in case you haven't noticed, I happen to love pretty much ALL food... But really, I have no limit to the amount of sausage I could eat. Yeah yeah, you can giggle. But I'm being serious when I say I love summer, polish, italian, beer, brats, maple, breakfast, chorizo, bangers, smoked, farmer's... sausage.

Personally, I think pasta is at its best when paired with a spicy grilled Italian sausage, so when I was trying to decide what to fill my ravioli with I remembered that I had a stockpile of sausage in the freezer. I also had a tub of ricotta, so I set out to make sausage and ricotta stuffed ravioli.

Now, I learned through trial and error that while the ravioli can withstand 3 minutes in boiling water like most Google searches recommended, they are best at 45 seconds of boiling time... trust me.

This provides enough food for 3 regular portions, or like we did, 2 huge portions (food baby anyone?)

Ingredients:

• 1 spicy Italian sausage
• 2 cloves of garlic
• 1/4 onion
• 2 cups ricotta
• Wonton wrappers
• Water bowl for sealing
• Sauce of your choice (recommend: marinara or a spicy alfredo)

Directions:

1. Put a large skillet over medium heat. Split the sausage and discard the skin, breaking the sausage up in the skillet. 
2. Roughly chop the onion and garlic and add to the sausage. Cook for 10-15 minutes, until the sausage is browned and the onions are translucent. 
3. Transfer the sausage mix into a medium bowl and add the ricotta. Using an immersion blender, blend the mixture so that the sausage has been broken down into fine pieces. You may add salt/pepper or other seasonings at this time. This can also be done in a food processor!
4. Drop a teaspoon of the mixture in the center of a wonton wrapper, then  dip your finger into the water and run along the edges of the wrapper. Fold one corner to the opposite to form a triangle - make sure to pinch the edges to completely seal the ravioli. 
5. Place the ravioli on a baking sheet, and repeat until filling runs out. If you need more space to set the ravioli, just place a sheet of plastic wrap on top of the prepared ravioli and start a new layer. 
6. You can bring water to boil as you get to the end of this process, or you can cover the filled ravioli with plastic wrap and store in the freezer until you're ready. 
7. Cook the ravioli in batches, 45 seconds for "fresh" ravioli, or 90 seconds for frozen. Toss gently with the sauce of your choice and serve immediately.

Enjoy!

Asparagus Wontons

I have been dreaming about making my own ravioli for about 5 years, but I also have had many nightmares about making my own pasta dough. I know, I'm so hard done by. The other day I was at the grocery store and smack in the middle of the produce section I found wonton wrappers!!! And immediately I had a flashback to a recipe I had once read that used wonton wrappers for ravioli dough... So of course I coughed up the $3 for 200 wrappers.

As you might have noticed is that this post is not titled "Ravioli!" or "Wonton Ravioli" but instead I'm soliciting a wonton recipe. Don't worry, you won't be disappointed!

I was in need of a quick snack because the lunch I was making for myself and the BF was taking forever to cook, and as I rummaged through the fridge for an idea I saw the wonton wrappers! I just threw together flavors that I hoped would mesh well with a wonton concept, and the BF and I were delighted with the results! 

Of course, as with most of my recipes, feel free to take risks and try out different veggies and flavors!

Ingredients:

• 16 wonton wrappers
• a wee bit of water in a bowl (like a tablespoon!)
• 6 stalks of asparagus
• 1 garlic clove
• 1/4 tsp ginger powder
• 3 tablespoons cream cheese
• pinch of black ground pepper

Directions:

1. Preheat the oven to 350 F and lightly grease a cookie sheet. Put a medium skillet over medium-high heat. 
2. Finely chop the garlic and asparagus, and add to the hot skillet with a splash of olive oil. Cook for 1-2 minutes, then turn heat to medium-low.
3. Add the ginger, cream cheese, and pepper to the skillet and cook for 5 minutes. 
4. Remove the filling from the heat and prepare a work surface.
5. Put 1 tsp of filling in the center of a wonton wrapper. Use your finger to lightly wet the edges of the wrapper. Lift the corners to the center, pinching the edges together to form a pyramid. Place on the cookie sheet and repeat with the rest of the wontons. 
6. Bake for 12-15 minutes, until crisp and golden. Let cool for a few minutes before serving. The BF dipped these puppies in soy sauce and I preferred them in a sweet Thai chili sauce. 

Enjoy! 


PS stay tuned for my ricotta and Italian sausage ravioli recipe!