Two Cheese Ravioli with Quick Tomato Sauce
Ingredients
- 1/2 c Ricotta
- 1/3 c fresh herbs Finely chopped
- 2 tb fresh herbs Finely chopped
- Parmesan Freshly grated
- 1/2 ts lemon zest Freshly grated
- 1 lg Egg lightly beaten
- Salt
- 2 tb garlic Finely minced
- 1/3 c prosciutto Finely chopped
- 3 tb olive oil
- Salt
- 1 28-oz cn Plum tomatoes
- 1/2 lb Fresh mozzarella grated
- 1/2 ts Crushed red pepper flakes
- 60 Won ton wrappers
Instructions
- In a bowl combine the grated mozzarella, ricotta, prosciutto, herbs, lemon zest, egg, salt and pepper. Chill the filling for 1 hour. In a heavy skillet heat the oil over moderately low heat and cook the garlic and red pepper flakes,stirring, for 1 minute. Add the tomatoes, bring to a boil and simmer sauce, stirring occasionally, for about 10 minutes or until slightly thickened. Stir in the fresh herbs and season with salt and pepper. Keep the sauce warm while preparing the ravioli. Prepare the won ton ravioli: Place 1 won ton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a decorative cutter or sharp knife. Make won ton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a dry kitchen towel, and turn them occasionally to let them dry slightly. Bring a pot of salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do no let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to paper towels to drain and keep them warm. Serve with warm tomato sauce. If desired, garnish with fresh leaves of basil and freshly grated Parmesan. NOTES : Cooking Live Recipe by: Cooking Live Show #CL8839 Posted to MC-Recipe Digest V1 #523 by Angele Freeman on Mar 19, 1997
