This was easy and really
good. My only problem was space. I think it works best if you actually have 4
people to serve. I made this different
than the directions. You are going to
get my directions. This recipe was in
Sunset Magazine, April issue.
Ingredients:
1 C ricotta cheese
1/4C grated parmesan cheese
1 C finely chopped flat-leaf
parsley, plus 1 cup leaves (This takes a very large bunch)
1 large egg
½ t kosher salt
¼ t pepper
48 won ton wrappers, round if
you can find them. (I used square, lucky
I could find them)
6T butter
2 t lemon juice
Directions:
1.
Put the parsley
that you intend to use as filling in the food processor and chop fine. Add the remaining first 6 ingredients and
blend well.
2.
Have your one cup
of parsley leaves ready for final plating.
3.
Lay 24 won ton
wrappers on the counter. Using a very
small ice cream scooper divide the parsley cheese mixture evenly on the 24
wrappers. 1 wrapper at a time moisten
edges with water and top with another wrapper.
Press to seal and make sure not to trap air. As you finish each one place on a tray lined
with parchment paper that you have sprayed with Pam. I used a square ravioli press to make sure
the edges were really sealed tight.
4.
Put a large
skillet on the stove and melt the butter.
Cook slowly until it turns light brown.
5.
Bring a large pot
of water to a boil.
6.
Place 4 serving
plates on the counter. Have ready four pieces
of aluminum foil to tent the plates.
7.
When the water
boils, place one ravioli at a time in the water. Do not crowd.
My pan took 5 at a time. Cook
for 3 minutes. They will float when they
are cooked. Place 6 on each plate, tenting to keep warm as you go.
8.
When the butter
has browned remove from the heat and add the lemon juice and parsley. Divide the sauce evenly among the 4 plates.
These were pretty and
green. I served this with fresh sliced
tomatoes. This would make an amazing pasta dish for a larger meal. I would just serve 3 per person as a fist course.
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