If I had to write a love letter to a specific type of food, it would probably be pasta. It's the one thing that I could eat almost everyday, and never get sick of it. So when I looked at the label on my wonton wrappers, and saw that I could make them into ravioli, I decided to give it a go.
Wonton Ravioli:
Ingredients:
- 1 1/2 cups part skim/part whole milk ricotta cheese
- 1/2 cup parmesan cheese
- 8-9 large basil leaves- chopped
- salt and pepper
- 1 egg
- 40-50 wonton wrappers
- 1 cup water
Instructions:
- In a large bowl, combine the ricotta cheese, parmesan cheese, basil leaves, salt, pepper, and egg.
- Mix well.
- On a clean surface, line up all of your wonton wrappers.
- Using a spoon, or melon baller, scoop the mixture onto half of the wontons.
- Dip your finger in the water. Run your wet finger along the edges of the wonton wrapper.
- Top the scooped wonton wrapper with a plain wonton that has also been lined in water.
- Pinch the wontons together so that they won't open when you boil them.
- Boil them in salted water.
- When they float to the top, they're done.
- This is what they'll look like:
Garbanzo Spaghetti Sauce:
Ingredients:
- 1 can garbanzo beans, drained and rinsed.
- 5-6 large basil leaves, chopped
- 1tsp crushed garlic
- 1tsp olive oil
- 4 oz frozen spinach, defrosted and drained
Instructions:
- In a medium pan, on medium heat, combine the spinach, garbanzo beans, garlic, and oil.
- Cook for five minutes, stirring occasionally.
- Add the pasta sauce and basil.
- Cook until it becomes one cohesive, well mixed sauce.
Posts
No comments:
Post a Comment