Ricotta and Sun-Dried Tomato Ravioli Filling
This recipe was created with kiddie kitchen helpers in mind, and the directions explain exactly how the little ones can lend a hand. If you're dealing with fickle palates, you can replace the tomatoes with chopped spinach, sauteed bell peppers, chopped carrots... the sky's the limit.
Credit: Cooking Time Is Family Time by Lynn Fredericks
Servings: 4
Ingredients:
For the filling
* 1 1/2 cups water
* 1/2 cup sun-dried tomatoes
* 2 cups ricotta cheese
* Kosher salt
For assembling the ravioli
* 1 package wonton wrappers or prepared recipe for ravioli dough
* Cornmeal or cornstarch
* 1 egg, beaten
Directions:
For the filling: Fill a small saucepan with the water and bring to a boil. Add the sun-dried tomatoes, cover the pot with a lid and remove it from the heat. Let the tomatoes sit until softened, approximately 6 to 12 minutes, depending on the tomatoes. Help the children feel when the sun-dried tomatoes are ready. Parents should remove 1 tomato onto a cutting board and make sure it is cooled before the children touch it to test its softness. Drain the tomatoes in a colander or with a slotted spoon when they are sufficiently soft.
Let older children help you to roughly chop the tomatoes. Mix the tomatoes and ricotta cheese in a small mixing bowl. Season the mixture with kosher salt to taste.
Note: fresh pasta, including wonton dough, dries out quickly so you will want to have your choice of filling ready at this time to fill.
To fill and cook the ravioli: Unwrap the wonton wrappers and remove about 8 sheets. Cover the remaining squares with a cloth and reserve. Have your children select a pastry cutter or cookie cutter about 3 to 4 inches in diameter. Cut out the desired ravioli shapes. Place them on a cookie sheet in pairs and cover with a towel. The wonton skins are now ready to be filled.
Sprinkle a baking sheet with cornmeal or cornstarch and set aside. Now let the kids use a pastry brush and "paint" a line of beaten egg, or egg-wash "glue," on the edges of the ravioli. Using a spoon, place just enough filling in the center of 1 piece of cut-out dough, leaving a 1/2-inch margin along the sides. Press an identically shaped wrapper over the one with filling and egg wash.
Show the children how to carefully pinch the 2 pieces of dough together, making sure the filling does not ooze out. A fork can also be used to crimp the ends closed, which is easier for most small children. Place the finished ravioli under a towel on the prepared baking sheet, keeping them separate so they do not stick together.
Bring a large pot filled 2/3 with water to a boil. Add 2 tablespoons of oil and a little more salt. Carefully place the ravioli in the pot. After a few minutes, very carefully remove 1 with a slotted spoon and test for doneness. They're done when the pasta is still slightly chewy; don't cook too long or they'll fall apart!
Sauce with pesto, marinara or just a little butter and Parmesan cheese.
