If you're ambitious and have the right tools, you can actually make the ravioli pasta yourself. But for everyone else, store-bought wonton wrappers are the surprising choice for the pasta. They provide a light and delicate wrap and are just the right size. You can stuff anything you'd like in the ravioli - cheese, sweet potatoes, mushrooms, etc. My choice is spinach and ground turkey breast.
Makes 30-40 ravioli
Taken from: AllRecipes
- 4 ounces (1/4 pound) ground turkey breast
- 2 cups fresh spinach
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon breadcrumbs or panko
- 1/4 teaspoon dried spices (I use a 1/4 teaspoon of each: oregano, thyme, basil, onion powder and garlic powder)
- 1 tablespoon olive oil
- 1 egg white
- salt and ground pepper
-Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
Taken from: Faithful Provisions
- Wonton wrappers (approximately 40)
- Small dish of water
-Lay out two wrappers, and top one with approximately one tablespoon of filling of choice.
-Brush the edges of the wrapper with water and lay the second wrapper on top, seal edges (I also press down with edge of a fork to help seal the edges). Continue until you use all the filling.
-To freeze the ravioli: Cover a baking sheet with parchment paper. Lay ravioli in a single layer and place in freezer for about 30 minutes. Once ravioli is frozen, it can be placed in a freezer bag and stored for up to 3 months. This helps to ensure that the ravioli do not stick to one another.
-To cook ravioli: This can be cooked from fresh or directly from frozen. Boil a pot of water and cook ravioli for about 2 to 3 minutes. Keep it at a low boil. Drain and serve.
Week's Menu Plan
Sunday: Mango chicken salad sandwich
Tuesday : crisp ravioli (homemade) served with steamed artichokes
Thursday: Chicken cacciatore with roasted cauliflower