RICOTTA AND GOAT CHEESE RAVIOLI WITH EDIBLE FLOWERS

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RICOTTA AND GOAT CHEESE RAVIOLI WITH EDIBLE FLOWERS cristina ferrare cooks

Makes 20 Ravioli and then Some!

INGREDIENTS

LINE A BAKING PAN WITH PARCHMENT PAPER

I package of Won Ton Wrappers

2 cups full-fat ricotta cheese

½ cup freshly grated Parmesan cheese

2 Tablespoons freshly grated Romano cheese

1 small egg, slightly beaten

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon kosher salt and fresh cracked pepper

20 edible flowers or fresh herbs such as basil, Italian parsley leaf or baby arugula.  

8 fresh basil leaves rolled and sliced into ribbons for garnish

Can’t find edible flowers in your store order them online by clicking  here

RICOTTA AND GOAT CHEESE RAVIOLI WITH EDIBLE FLOWERS FILLING

In a glass bowl combine ricotta cheese, Parmesan cheese, Romano cheese, egg, nutmeg, salt and pepper. Mix together well. Set aside.

SAUCE

1/3 cup extra-virgin olive oil

8 scallions, chopped

1/2 cup white wine

4 cups baby Roma tomatoes or cherry tomatoes, sliced in half

½ teaspoon kosher salt

INSTRUCTIONS

Cut the tomatoes in half, and set aside in a bowl.

Heat a saucepan on medium-high heat until hot. Add the olive oil and scallions, and cook for 5 minutes. Add the wine and continue to cook reducing by half. Add tomatoes and salt, and cook for 40 minutes at a slow, bubbly simmer. Remove from heat.

In a food processor, puree the tomato mixture for 1 minute.

Over a separate saucepan, strain the tomatoes, through a Chinoise, a strainer shaped like a Chinese cap. It has the perfect size holes to strain the tomatoes, and just the right size (not tightly meshed) to separate out the skins and seeds. (Available on Amazon)  

If you do not have a Chinoise do not use a strainer with tightly woven small mesh, the holes are too small and the resulting puree will be too liquid.

Lay 3 rows of five wonton skins on a cutting board and brush all four sides using a pastry brush with water.

Add 1 tablespoon of the ravioli filling in the middle of each wonton square. Gently press a flower or fresh herb on top of the ricotta.

RICOTTA AND GOAT CHEESE RAVIOLI WITH EDIBLE FLOWERS

Holding a wonton in one hand brush entire surface with water and place wet side down on top of filling. Press sides together gently. Continue until you finish making 20. If you have extra filling, by all means, stuff them. If you don’t use them you can freeze them for another time.

Use ravioli or pizza cutter to remove excess wonton skins from sides. Lift gently and press the edges on all 4 sides to seal completely.  Ravioli should look like a fluffy pillow.

Place the ravioli on a baking sheet with the parchment paper and chill in the refrigerator for 30 minutes.

Pre-heat oven 200 F.

Bring 4 quarts of water to a boil and add 1 heaping tablespoon of kosher salt.

  1.  Heat the sauce on medium low heat.
  2.  Rinse serving plates under hot water to take the chill off and dry well. Place in the pre-heated oven to keep warm.
  3.  Add the raviolis 5 at a time into the gently boiling water for 4 minutes. Do not use a colander to drain the ravioli it will break open the skins and the filling will come out.
  4. Use a slotted spoon to gently lift ravioli one at a time out of the water and gently shake off the remaining water.
  5.  Remove the first plate from the oven using oven mitts. Place ½ cup of sauce on a heated plate and spread.
  6. Lay the 5 raviolis over sauce and place back into the oven while you make the rest. Turn off oven.
  7. Serve with freshly grated Parmesan cheese and chopped fresh basil.

*If you don’t want to use edible flowers you can use fresh Italian parsley, basil, mint leaves, or baby arugula, to top the ricotta with instead.

RICOTTA AND GOAT CHEESE RAVIOLI WITH EDIBLE FLOWERS