Items you will need
- Medium-sized bowl
- Pastry brush
- 1 cup ricotta cheese
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/4 cup fontina cheese
- 1 tsp. minced garlic
- 1 tbsp. finely chopped flat-leaf parsley
- 1 egg, lightly beaten
- Kosher salt, to taste
- Freshly cracked pepper, to taste
- Two-dozen square wonton wrappers
- Your favorite pasta sauce
Creating homemade, filled ravioli is easier than you think -- at least when you get help from an unlikely place. Chinese wonton wrappers, when filled and boiled, act as a perfect pocket for fillings and foundation for savory sauces. Look for wonton wrappers in the produce department of your grocery store near the fresh ginger and snow peas. Make sure you pick up actual wonton wrappers and not egg roll wrappers, which are thicker.
Prepare filling by mixing the cheeses, parsley, garlic, egg, pepper and salt in a bowl.
Bring salted water to a boil in a large pot.
Stuff the wonton ravioli by placing a wonton wrapper on a lightly floured surface and mounding 1 tbsp. of filling in the center of the wrapper.
Fold wonton ravioli in half to form a triangle. Brush the edges lightly with water with a pastry brush, and press to seal.
Once water comes to a boil, reduce heat. When water is at a gentle boil, gently place wonton ravioli -- one at a time -- in boiling water. Cook in batches, if necessary, so the pasta isn't overcrowded.
Simmer until the pasta covering the filling begins to pucker and turns translucent, about 3 minutes.
Remove ravioli with a slotted spoon, top with warm pasta sauce and serve immediately.
Simple sauces, such as butter and herb sauce, work particularly well with this dish because they don't overwhelm the delicate pasta.
Don't overfill your pasta or it will burst and lose filling during cooking.