Baked Won Ton Ravioli with Ricotta and Asparagus

PHEW!  That was a mouth full.

So I have some ricotta in the fridge begging to be used up, and my friend David (yep THAT David) had made ravioli with ricotta and won ton wrappers.  So I thought I’d try it.  Though he poached his, I wasn’t that ambitious, besides I thought my kids would be able to eat baked ravioli’s better than the slippery poached ones.

Here’s his photo so you can picture his “smiling” face from now on.  I stole this (with his permission) from his Facebook profile.  On his “about me” it says, “I’m fascinating.”  You sure are David, you sure are…

Ok anyway, on with the blog.

So I decided to make ravioli with the few stray pieces of asparagus we pulled from the patch, some ricotta, and some parmesan cheese.

First I made the Ricotta.  You can read how by clicking the link.  I let it strain a little longer because I wanted it to be less runny.

INGREDIENTS:

Ricotta (about a cup or so)

Parmesan Cheese (1/3 to 1/2 cup)

Asparagus Spears, steamed or cooked

Won Ton Wrappers

1 egg white wash (1 egg white mixed with water)

3 Tbsp Butter

Salt and Pepper (Preferably Kosher or sea salt and ground pepper corns)

INSTRUCTIONS:

Preheat your oven to 375.  Prepare 2 baking sheets or 1 muffin tin.  If you’re using baking sheets, cover them with parchment.  Or if you’re using a muffin tin, or don’t have parchment, spray lightly with a non stick spray and set aside.  (Tip: If your dishes in your dishwasher are dirty, spray your pans towards the inside of the dishwasher so you don’t get spray all over your floors and countertops.)

Combine the Ricotta, Parmesan Cheese, and chopped up Asparagus Spears in a medium bowl.

Prepare your egg white wash (if you’re using it) and won ton wrappers.  To prepare your ravioli as a won ton, add your filling (about 1 tbsp to the middle so it won’t push out the sides.)

Brush two sides of the won ton, fold in half, pinch the sides, wrap the two corners around.

pinch together and brush with egg white to seal.

Bake for 10-15 minutes or until light golden brown.  Remove from the oven and move to either plates or a serving tray.

Warm the butter in a sauce pan over low heat.

When melted, gently drizzle a little butter over each one and sprinkle with the fresh grated pepper corn and salt.

This would be especially good with a lemon butter sauce, but I didn’t have any lemons.  You can also substitute spinach for the asparagus.

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I had some ricotta left over, so I decided to make honey ricotta ravioli with cinnamon sugar.  For this I made a traditional ravioli shape by using a fork to seal the edges together.

INGREDIENTS:

Won Ton Wrappers

Ricotta

Honey

Cinnamon Sugar

Water or Egg White

Olive Oil (optional)

Add about 2 Tbsp ricotta to the center of the won ton wrapper, brush all four edges with the egg white wash (or just water,)  drizzle a little honey over the ricotta, cover with the second won ton wrapper, pinch the edges with a fork to create a seal.  Gently wash the edges again with egg white or water.  Brush the tops with olive oil, and sprinkle cinnamon sugar over top.

She’s quite excited.  Don’t tell anyone, but she fingered every single top of the raviolis stealing the cinnamon sugar

…oh yes she did…

Bake for 10-15 minutes at 375.  You can also drizzle additional honey over these when they are warm and just before serving.

Enjoy!