Yes, I still have a little ricotta left! (ricotta-part-one-making-ricotta) And yes, this will be the last post using that batch of Ricotta...
Years ago I had a pasta maker. I loved it but when I moved from a spacious suburban apartment with a walk in pantry to a smaller city condo it didn't make the cut.
A quick substitute for homemade noodles? Wonton or Egg Roll wrappers. While Italian cooks may beg to differ, I like to think that the ingredients are pretty similar, flour, water, maybe an egg.
I have tried several different versions of ravioli using these go-to wrappers and they have all turned out great. Let's take a look at one that uses my homemade Ricotta:
Ricotta, beef and mushroom ravioli:
Saute 1 clove of minced garlic and 1 cubed portabello mushroom.
Add 1/2# lean ground beef, season to taste (I used crushed red pepper flakes) and cook through.
Mix meat and mushroom mixture with 1/2 cup ricotta cheese and 1 tbsp parmesan cheese.
Time to form the ravioli. There are two ways. I have a ravioli maker:
Place a wonton wrapper on top of the ravioli maker
Add 1 tbsp of filling
Or you could also make them by hand.
Lay a wonton wrapper out and put 2 tbsp filling on as follows:
Fold it in half
Cut into two squares
Press edges to seal with a fork
Not too bad right? And now to cook them. Bring salted water to a boil. Adding 4-5 ravioli to the pan at a time, cooking 1-2 minutes each.
Dress with your favorite sauce.