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January 13, 2009
Kelli's 3-Cheese Ravioli
3 pound mozzarella, grated
1/4 pound Parmesan cheese, grated
1/2 cup chopped fresh basil, minced
4 tbl Chives, minced
3 tbl Parsley, minced
8-10 garlic cloves, minced
2 tbl extra-virgin olive oil
1 -2 tbl salt, or to taste
Freshly ground pepper to taste
100 wonton wrappers (or more)
2 large egg white, beaten to loosen
Directions:
Toss mozzarella and parmesan cheese evenly in a big bowl. Saute minced garlic in olive oil, add garlic (not oil) to bowl, along with chives, basil, salt and pepper, and mix evenly. Add ricotta cheese and mix thoroughly throughout, making a sort of sticky mixture. Make certain the dry cheese are all mixed in.

Line large baking sheet with either plastic wrap or tinfoil. Place 1 wanton wrapper on the surface. Place 1 heaping tsp cheese mixture in the center of the wrapper. Brush the edges with egg white, fold over to enclose the cheese filling, and press the edges together to seal. You can fold the edges up into the middle if you believe your mixture might seep out, but if you do, make certain you put a little egg white on those edges so they stick to the center. Repeat to create the rest of the ravioli pieces. (This can be made ahead of time. Cover the finished product with a layer of plastic and then a layer of foil; refrigerate up to 6 hours or freeze up to 1 week.)
Cook ravioli in a large pot of boiling salted water for about 3 minutes and until just tender. Place ravioli in a serving bowl and spoon the sauce over it.
Makes 12 first-course or 6 main-course servings.
(A few notes. If you want a little bit more of a distinct cheese taste instead of lighter, add a sharp white cheddar cheese, about 1/3 cup, and add approximately another 1/3 onto the ricotta cheese. This can make the dish slightly heavy, however, so if you use a sauce to cover it, use either marinara or something lighter, like a light butter sauce. No cream sauce.)
Posted by Kelli Little at January 13, 2009 05:12 PM