Trust me, your family, (and/ or guests), will truly think you slaved in a hot kitchen for hours making these delicate pockets of deliciousness!
Yield: 24 large Raviolis
2 T. butter
olive or grapeseed oil
1 clove garlic
1/2 of a large zucchini- sliced (about 1- 1 1/2 cups)
1/2 can of artichoke hearts (drained)
1 T. sun dried tomatoes (in oil)
1 T. fresh parsley
1 cup+ Ricotta cheese
1/4 cup grated Parmesan, mozzarella, or Asiago cheese
1 pkg. of Won Ton Wrappers **can be found in produce isle
water or egg wash for sealing
**For an alternative ingredient option: add 1/4 # of cooked ground beef, pork, chicken, etc. (great way to use leftover meat- like chicken!)
olive or grapeseed oil, marinara or meat sauce, alfredo, chopped fresh herbs, lemon zest, toasted nuts, pesto, melted butter, grated parmesan cheese, etc.
1) In a saute pan, heat the butter with about 1 T. of oil on medium/ high heat. Add the garlic and zucchini, and simply saute until the zucchini becomes a bit translucent. (You still want it to be tender- not cooked to the point where it gets "mushy"!) Remove from heat and allow to cool.
2) In a food processor, combine the artichoke hearts, sundried tomatoes, parsley, and cooled zucchini & garlic. Pulse to just chop the mixture. (We don't want this pureed! You should still be able to see bits of the veggies.)
Add the ricotta and cheese, season with salt and pepper, and just lightly pulse again until it's combined.
3) Begin boiling your water, with a bit of salt & oil.
On a clean surface, open the package of won ton wrappers, and lay out about 6 sheets. Place about 1 t. of filling in the very center of each sheet. (Refer to pic below for a visual.) Using your clean index finger, (or a pastry brush), wet all 4 of the edges of each won ton wrapper with water or egg wash. Carefully place another sheet of the dough over top of each one, and starting at the top, press around the filling to seal and push air out, and carefully seal up the edges. If you have a fluted pastry wheel, simply trim the edges for a decorative touch. Otherwise, you can either leave them as is, or you can use a glass or round cutter to trim the edges as well. Repeat process until the desired number of raviolis are finished.
**Transfer the finished raviolis to a wax or parchment lined tray in single layers so they don't stick!
***NOTE: These can be made ahead of time! Simply cover well with plastic wrap, and refrigerate until ready to cook.
4) When ready to cook, gently drop 3-4 raviolis into boiling water for about 2-3 minutes. Remove, and serve immediately with your choice of sauce/ garnish!
****These are very delicate, and stick/ break very easily, so make sure to butter, or oil your plate, tray, etc. as soon as removing them from water. You can also place them in a saute pan with butter or oil to brown a bit before serving as well.
As another option: You could also place some sauce in the bottom of a casserole dish, place the raviolis directly on top of sauce, with additional sauce to finish, and bake for 15-20 min. at 350F.