Ravioli are delicious little stuffed pasta squares that can be filled with just about anything that is edible. Of course, the most popular stuffing for ravioli is cheese, but you can fill them with mushrooms, spinach, butternut squash, marinated meats and so on. You can even experiment a little, perhaps use some cooked, diced apples with cheese for a stuffing with a browned butter and walnut sauce.
The point is that the possibilities are endless, but many people avoid making their own ravioli because it seems like a lot of work. Making ravioli can be tedious, but you can use shortcuts to make it a little easier on yourself. No matter what, you are going to have to carefully stuff those little pasta squares. However, you can avoid making your own pasta or even buying the dough and rolling it out. The trick is to use wonton wrappers that you can usually find in your supermarkets produce section.
The first thing you need to do when building ravioli is to decide on a filling. There are a number of great recipes for fillings available online, or you could just make your own up as you go. The thing that you want to remember is to keep an eye on the consistency of your filling. If your filling is too runny, it may leak out of your ravioli, if it is too dry then it just will not taste good. A consistency almost like cookie dough is good, and be sure that there is nothing too pointy in your filling that could break through your pasta.
Once you have your filling, you will want to set aside a decent amount of workspace for you to make the ravioli. Then, take your wonton wrappers out of the package and lay them out on a plate (this will make it easier for you later). Next you want to grab a small dish of water and a pastry brush (the brush is not absolutely necessary; you can use your finger if you do not have a brush). Then put your bowl of cooked filling in your work area and you are ready to stuff your ravioli.
There are two ways you can do this. The first is by taking a spoonful of filling and placing it in the center of a wonton, then using your brush or finger, get the outer edge of the wonton slightly damp with water. After that, simply fold the wonton so two corners are touching and press firmly along the outer edge to seal it. This ravioli will be in the shape of a triangle. For larger ravioli, take a wonton and place a spoonful of filling in the center. Next, take another wonton and slightly dampen the edges, as before. Cover the wonton with the filling with the second dampened wonton and press firmly along the edges to seal it.
After you are done making all of your ravioli, it is time to boil them. Simply place them gently (gentle is important, because they are not as tough as the frozen kind) in a large pot of boiling water and allow to cook for three to five minutes or until heated thoroughly. Then, pour the water and ravioli through a colander and drain completely. Now all you have to do is top it with some sauce and presto. You have made your own ravioli. These should taste much better than the store bought version.
This article was supplied by Shelley Barclay from Constant Content.