Lemony Goat Cheese & Mushroom Ravioli

I have a secret to share with you! Two words…. wonton wrappers. Not everyone has time to make pasta from scratch, but still wants something a little more homemade then the stuff you pick up at the grocery store. I love using wonton wrappers as my ravioli pasta, it is so easy and tastes delicious! This time I stuffed them with pan roasted mushrooms and scallions, goat cheese, ricotta, and lots of lemon. This ended up being one of my favorite pasta dishes I have made in a while! I promise they taste better than they photographed…

Seeing the ravioli was so flavorful, I just warmed up some olive oil, lemon, and red pepper flakes to drizzle something simple over the top.

Ingredients (makes about 20 ravioli)

Filling:
Wonton wrappers
7oz goat cheese
1/2 cup ricotta cheese
8-10 baby bella mushrooms, stems removed, chopped
1/3 cup freshly chopped scallions
Juice and zest of (1) small Meyer lemon
Fresh black pepper
Olive oil
Small bowl of water

Sauce:
Olive Oil
1/2 teaspoon red pepper flakes
Squeeze of fresh Meyer lemon juice

Cook the mushrooms and scallions over medium heat with some olive oil for about 5 minutes. Once finished, place in a food processor with the goat cheese, ricotta, lemon juice/zest, and a good crack of fresh black pepper. Mix until fully incorporated.

Place the wonton wrappers on a flat surface and top half of them with about a teaspoon of the mushroom filling. You don’t want to over fill them otherwise the filling will leak out. Next, one by one wet the edges of each ravioli with the water, then wet the edges of a (non) filled wonton sheet and place on top. Seal the edges by pressing/pinching firmly. I like to use a pastry cutter to make the edges pretty! Place all the ravioli on a plate and cover with a damp paper towel to help them not dry out until you’re ready to boil them. In a large pot of boiling salted water, drop in half of the ravioli and let cook until pasta is soft, about 3 minutes. Remove with a slotted spoon.

For the topping, just cook the olive oil, lemon juice, and red pepper flakes for 1-2 minutes on the stove, and pour over top the pasta when serving. I also added some fresh shaved Parmesan cheese and a little more black pepper.

Homemade Sweet Potato Ravioli With Watercress Pesto

Making your own pasta isn’t as hard as it sounds! I’d like to experiment more with different flours and techniques when I have some extra time, but these quick raviolis were a nice start. The sweet potato with the peppery watercress were nice together. I’m looking forward to my leftovers tonight!

Pasta Dough:
1 1/5 cups all purpose flour
2 eggs
1/4 teaspoon salt
Ice cold water (as needed)
1 egg, beaten

Filling:
2 sweet potatoes, peeled and cubed
2 whole garlic cloves
1/2 small white onion, chopped into chunks

Pesto:
1/2 cup pecans (I used what nuts I happen to have, but pine nuts or walnuts work too!)
1 cup watercress
3/4 cup grated Parmesan
1/2 cup olive oil
1/2 the juice of one lemon
1/4 teaspoon grated lemon zest
1 garlic clove
Salt and pepper, to taste

Start by making the dough. On a clean surface, mix together the flour and salt, then make a little well in the center. Add the eggs and olive oil to the center and whisk with a fork. Start scooping bits of the surrounding flour into the whisked eggs. Once all the flour is mixed in, start shaping it with your hands, adding small amounts of cold water as needed. Continue kneading for about 5 minutes. After a while you’ll notice that it pretty firm and no longer sticky. Wrap in saran wrap and place in the fridge for 30 minutes.

**Alternatively, you can place all the dough ingredients into a food processor! If the dough seems dry at all, add a little cold water until you achieve the right texture.

Preheat oven to 350 degrees. Drizzle the sweet potato, garlic, and onion with olive oil and sprinkle with salt and pepper. Roast until fork tender. Place in a food processor with a splash of olive oil and blend until smooth. Cover and set aside.

For the pesto, place everything in a food processor and blend until smooth, adding more olive oil as needed. Salt and pepper to taste.

Once the pasta dough is ready, cut it into quarters. One chunk at a time (while the others stay covered as to not dry out) pass each portion through the pasta machine until 1/16 inch thick. Dust with flour and continue with the other pieces. Next, brush two pieces of your rolled dough with the egg wash. Scoop teaspoons of the sweet potato mixture onto one side of the dough, keeping each dollop about 1 inch apart. Top with the second piece of dough, and use your fingers to press down around each mold of filling. Using a knife or pastry cutter, cut between each piece to make the individual raviolis. Dust with a little flour and set aside.

Get a large pot of salted water boiling, and add about 10 raviolis at a time. I like to add a tiny bit of olive oil to my water to prevent the pasta from sticking together while cooking. Plate and top with pesto, a drizzle of olive oil, and some fresh Parmesan cheese!

Golden Beet Ravioli With Brown Butter

There is a little restaurant in Brooklyn called Testo that I love to go to with friends. Every time we go, one of us orders the beet ravioli- it’s so delicious and has such a nice light earthy taste to it. I decided to make it at home with some golden beets that I had. I took a shortcut with the pasta and used wonton wrappers, but you can make your own dough if you have the extra time! For the sauce I just made a simple brown butter as I didn’t want the sauce to outshine the beet flavor. They came out great! I think Testo would have been proud.

Ingredients:
1 package wonton wrappers
3 golden beets, peeled and quartered
4 garlic cloves
1/3 cup walnuts
1/2 cup ricotta cheese
Parmesan cheese, for serving
Fresh parsley (optional)
Salt and pepper, to taste

Preheat the oven to 350 degrees. Place the beets and garlic on a baking sheet, drizzle with olive oil, and roast for 25 minutes or until fork tender. Add the walnuts to the pan for the last 5 minutes.

Place the beets, garlic, walnuts, and ricotta in a food processor. Blend until smooth then salt and pepper, to taste. To make the raviolis, wet the perimeter of two pasta wrappers and add a spoonful of the beet mixture to the center. Place the second wrapper on top and press the edges together until sealed all the way around. Repeat until you have the desired amount of raviolis. I cut my wrappers into circles with my pasta trimmer, but you can leave them square or simply fold in half for a triangle shape!

Place the raviolis in a pot of boiling salted water. I always add a drizzle of olive oil to my water to help prevent the pasta from sticking together. Boil for about 4 minutes. In the meantime, heat 4 tablespoons of butter in a pan over medium high heat, cooking until the butter begins to turn golden brown and has a nutty fragrance. Plate the raviolis, and top with the browned butter, Parmesan cheese, and fresh parsley.

Squash Ravioli with Swiss Chard and Truffle Oil

I’ve always wanted to try making ravioli, so when I got a few squash this week I thought I would give it a shot! I don’t have a pasta maker at home, so I simply made these ravioli using wonton wrappers, which you can find at most supermarkets. Last minute I decided to drizzle some black truffle oil on top, which was of course a great idea. Truffle on anything is magical.

Ingredients: (adapted from Williams-Sonoma)
1 delicata squash, peeled and cut into 1-inch cubes
4 garlic cloves, crushed
5 fresh thyme springs
1/2 cup ricotta cheese
1/2 cup Parmesan cheese, freshly grated
1 teaspoon nutmeg
wonton wrappers
1 egg, beaten
1 cup Swiss chard, washed and thickly chopped
Olive oil
Salt and pepper

Preheat oven to 375 degrees. Chop the squash into quarters, then peel, remove seeds, and chop into 1-inch cubes. Add to a baking sheet with the crushed garlic and thyme. Drizzle with olive oil and salt and pepper. Cook for 25-30 minute or until tender when pierced with a fork. Remove from the oven and toss the thyme. Add to a medium bowl with ricotta, half of the Parmesan, nutmeg, and salt and pepper. Smash with a big spoon well until well incorporated. You can also pulse in a food processor to smooth it out easier. I added a little olive oil until I thought it had a nice consistency.

Place a few wonton wrappers on a flat surface. Scoop some filling into the center of the wrapper (not too much so that you can close it) and brush the edges with the egg. Take another wrapper and brush the edges as well. Place one wrapper on top of the other and seal edges with a fork. Alternatively, you can just fold the one wrapper in half and make triangle ravioli (also called triangoli) instead. I tried both to see which I liked better- I think the triangle shape makes them look fuller which is nice. Place a damp paper towel on a plate and stack your ravioli until you are ready to start boiling them. In a large pot of boiling water, add a little olive oil (to help them not stick together) and cook about 7 ravioli at a time until they all float to the top, about 2 minutes. Remove with a slotted spoon. While you cook the ravioli, toss the Swiss chard in a frying pan with a little olive oil until it begins to wilt.

Place ravioli on a plate and drizzle with a tiny bit of butter and black truffle oil. add the Swiss chard and some freshly grated Parmesan cheese. Bon appetit!