RAVIOLI WITH HOMEMADE RICOTTA CHEESE, EDIBLE FLOWERS AND FRESH SUMMER TOMATO SAUCE!

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If you haven’t made ravioli before please read the entire recipe on how to make them beforehand, twice:)

Makes 20 Ravioli and then some!

5 RAVIOLI PER SERVING

MAKE THE SAUCE FIRST, IT CAN BE MADE UP TO 2 DAYS BEFORE! I highly suggest you do this, it will save you time:)
GO TO “RECIPES” BAR ON THE HOMEPAGE AND TAP IT. SCROLL DOWN TO “TOMATO SAUCE”, TAP THAT AND IT WILL BRING YOU TO A PAGE THAT WILL HAVE THE RECIPE FOR SUMMER FRESH SAUCE”!

 

RAVIOLI FILLING

INGREDIENTS

LINE A BAKING PAN WITH PARCHMENT PAPER

I package of Won Ton Wrappers

2 cups of Homemade Ricotta cheese or 2 cups full-fat ricotta cheese from the market

½ cup freshly grated Parmesan cheese + extra for garnish

2 tablespoons freshly grated Romano cheese

1 small egg, slightly beaten

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon kosher salt and fresh cracked pepper

20 edible flowers or fresh herbs such as basil, Italian parsley leaf, or baby arugula.  https://bit.ly/2H2Sh2M *

GARNISH

Parmesan Cheese

8 fresh basil leaves rolled and sliced into ribbons thin strips,

A handful of microgreens

 

RICOTTA AND GOAT CHEESE RAVIOLI WITH EDIBLE FLOWERS RICOTTA AND GOAT CHEESE RAVIOLI WITH EDIBLE FLOWERS

INSTRUCTIONS

HOMEMADE RICOTTA CHEESE!

Can be made the day before!  

          

INGREDIENTS

2 quarts whole milk

1-cup heavy cream

½ teaspoon salt

2 tablespoons of fresh lemon juice

cheesecloth

INSTRUCTIONS

Take a layer of cheesecloth and line a mesh strainer then place it over a large bowl.

Bring the milk, cream, and salt slowly to a rolling boil in a heavy pot stirring occasionally so it won’t scorch.

Add lemon juice. Reduce heat to low and simmer, stirring constantly until the mixture curdles.  (1 to 2 minutes)

Pour into the lined strainer and drain for an hour. Discard the liquid that collects at the bottom of the pot. Cover tightly with plastic wrap and chill for 3 hours before using it. Will keep for up to 2 days in the refrigerator.

FILLING

In a glass bowl combine ricotta cheese, Parmesan cheese, Romano cheese, egg, nutmeg, salt, and pepper. Mix together well.

 

INSTRUCTIONS TO MAKE RAVIOLI 

Lay 3 rows of five wonton skins on a cutting board and brush all four sides (NOT THE MIDDLE) using a small pastry brush with water.

Add 1 tablespoon of the ricotta filling in the middle of each wonton square. Gently press a flower or fresh herb on top of the ricotta filling.

Holding a wonton in one hand brush the entire surface using the small pastry brush with water and place wet side down on top of filling. Press sides together gently.

Use ravioli or pizza cutter to remove excess wonton skins from sides. Lift gently and press the edges on all 4 sides to seal completely.  Ravioli should look like a fluffy pillow.

Place the ravioli on a baking sheet with parchment paper and chill in the refrigerator for 30 minutes.

Continue until you finish making 20. If you have extra filling, by all means, stuff them. If you don’t use them you can freeze them for another time.

Pre-heat oven 250 F.

Bring 4 quarts of water to a boil and add 1 heaping tablespoon of kosher salt.

  1. Heat the sauce on medium-low heat.
  2. Place the plates in the pre-heated oven to keep warm.
  3. Add ravioli 5 at a time into the gently boiling water for 4 minutes. Do not use a colander to drain the ravioli it will break open the skins and the filling will come out.
  4. Remove the first plate from the oven using oven mitts. Place ½ cup of sauce on the heated plate and spread.
  5. Use a slotted spoon to lift ravioli one at a time out of the water and gently shake off the remaining water. Blot off remaining water with a paper towel.
  6. Lay 5 ravioli over the sauce and place back into the oven while you make the rest. Turn off the oven.
  7. Serve with freshly grated Parmesan cheese and chopped fresh basil and Microgreens.

*If you don’t want to use edible flowers you can use fresh Italian parsley, basil, mint leaves, or baby arugula, to top the ricotta with instead.

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