This recipe is so fun because it’s so delicious and so easy, yet it feels like you’ve created a masterpiece when you’re done. I was shocked to find out that some of my favorite Italian restaurants use pot sticker or wanton wrappers to make their raviolis. I would have never known that their Nonna wasn’t back in the kitchen slaving away over them all day. Feel free to switch up the mixture for this recipe, using whatever filling you want and whatever sauce. Once you have the basics down the possibilities are endless. Just make sure that the filling isn’t very wet or runny, otherwise you will have trouble sealing them.
What you’ll need for the filling
1 package of pot sticker or wonton wrappers (I just bought the round kind from the grocery store)
1 bunch of spinach
1 med yellow onion
3 garlic cloves
1 cup of ricotta cheese
Chop up the onion and begin sautéing on med high with 2 tablespoons of olive oil for about 5 minutes. While the onions are sautéing wash and chop up the spinach and garlic. Add these to the pan and sauté for a few minutes until the spinach is wilted or cooked to your desired tenderness. Remove this mixture from the stove and transfer it to a bowl. Let it sit for a few minutes and drain the excess liquid.
Put the mixture in a food processor and add the zest of half a lemon, and pulse until it’s a paste. If you don’t have a food processor you can use a blender or skip this step, it’s not vital. Scoop the mixture out into a bowl and mix in the ricotta and salt and pepper to taste.
Now get out your pot sticker wrappers, this recipe made about 25. Only put a small ball size of filling in the middle of the wrapper. If you put in too much you’ll have a hard time closing them. I just kept a small bowl of water beside me for this, now wet your finger and gently rub the rim of the wrapper with it. You don’t need it too wet. Bring the sides together and pinch them closed. Voila you have just mad your first ravioli!! Now you only have 24 left to go 🙂 Oil a plate and set the raviolis on the plate, by spreading some oil on the plate the raviolis won’t stick.
To make just heat up a pot of water with some salt and add the raviolis when it begins to boil. They will only need to cook for about 3 to 5 minutes and usually float to the top when ready.
For the Sauce
1 cup of heavy whipping cream
Zest of half a lemon
1 cup shredded Parmesan
2 cups chopped mushrooms
3 garlic cloves minced
1/3 cup Parmesan cheese for serving.
Basil for serving
In a sauté pan heat 2 tablespoons of olive oil on med high heat, add the mushrooms and sauté for about 5 minutes or until they are starting to brown, add in the garlic, cream, cheese and lemon zest. Turn the heat down to simmer and let simmer until the sauce has reduced a bit and all the cheese has melted, about 5 minutes. During this time you can make your raviolis, drain and add them to the sauce. Serve with some extra cheese on top and some basil. I also usually serve this with a lemon on the side which helps cut through the richness of the sauce and adds some brightness as well.