This Doesn’t Look Like Taco Tuesday

And you’d be right. Normally on a Tuesday we do something with a south of the border influence – just about anything Mexican works for a Tijuana Tuesday. But not today. And not because of some National Day, Church Feast Day or Holiday.

I suppose you could call it a Church Feast Day in a way, as this is Easter Tuesday. But that’s not why we’re having Raviolis. On the National Front, today is Peanut Butter and Jelly Day. Since there’s only so much you can do with that, it’s a hard pass. So what’s up with the Italian food? The truth of the matter is I’ve seen all those recipes floating about on various sites using Wonton Wrappers to create Raviolis. It’s something I’ve been wanting to try for a while now. And yet you ask why today and not Thursday, which is Tuscan Thrusday; our day of all things Italian? For that answer, you’ll have to come back on Thrusday.

What I can tell you about Wonton Ravioli is that it requires time and patience to fill the wrappers. You’ll want to have a few extra, as they might tear in the process. Surprisingly, the wrappers do hold their shape when boiling and lost very little filling in the process. And the taste is amazing.

Sausage-Ricotta Wonton Ravioli
Filling
1 lb Mild Italia Sausage
1/2 cup chopped Spinach
1 Egg
3/4 cup Ricotta Cheese
1/2 cup Parmesan Cheese
Salt to taste
Black Pepper to taste

Cook Sausage until well browned in a skillet, breaking into small pieces as it browns. Drain well, set aside.

Thaw chopped spinach under cold running water. Squeeze dry and set aside.

In a mixing bowl, lightly beat egg with Ricotta Cheese and Parmesan Cheese. Add chopped spinach, stir to blend. Add Italian Sausage. Season with salt and pepper; fold until well-blended. Cover and refrigerate to chill well.

Pasta Sauce
1 (28 oz) can Italian Stewed Tomatoes
2 tablespoon Tomato Paste
3 Garlic Cloves, pressed
1/4 cup Red Wine
Italian Seasoning to taste
Pinch Red Pepper Flakes

Empty stewed tomatoes into the bowl of a food processor or blender along with all the liquid in the can. Puree until smooth. Add tomato paste. Peel and press garlic into the sauce; pulse to blend. Transfer tomato mixture to a saucepan. Add wine, Italian Seasoning and red pepper flakes. Gently simmer sauce until ready to use.

While the sauce simmers, bring salted water to a full point in a large pot for the finished Raviolis

Wonton Raviolis
32 Wonton Wrappers
1 Egg, beaten
2 tablespoons Water

Place wonton wrapper on a lightly floured surface. In a small bowl, beat egg with water to create an egg wash. Brush wrappers with egg wash.

Place about a half-tablespoon of the chilled filling to one side of the wrapper, leaving the edge clear. Fold in half, creating a triangle. Press or crimp edge to seal. Repeat until the wrappers have been filled.

Once the water has come to a boil; reduce heat to a gently roll. Place ravioli, one at a time, into the water. Cook in small patches so as to not overcrowd the pasta. Simmer until the wonton wrapper begins to pucker and appear translucent, about 3 minutes.

Remove ravioli with a slotted spoon, drain briefly on paper towels, the transfer to a rimmed serving platter. Pour a little warm pasta sauce over the ravioli. Repeat layers of ravioli and sauce, finishing with any remaining sauce just before serving. If desired, garnish with fresh Parmesan Cheese.

Serve these delicious pillows with warm bread, a simple spring salad and perhaps a little vino. Enjoy!

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The earth is full of the goodness of the Lord