The State Fair starts tomorrow. I can’t compete with that. But I always say if you can’t beat ’em, become a third party candidate, say a bunch of crazy stuff and ride the wave of publicity. So this week I’m going the opposite direction of fair foods. Anti-fair fare. Cheap, not fried, and meatless. Don’t worry, though; it’s filled with ricotta so you won’t become dangerously thin from eating it.
I don’t write a lot about pasta, because I almost never eat it. I’m continuing this trend, considering that this “ravioli” is made from wonton wrappers, not pasta. It’s a substitution that works well – especially if your ambition level lies somewhere between pasta from scratch and pasta from a box. I’ll be the first to admit that this is perhaps not the most attractive ravioli. (It’s in that awkward phase between being ravioli and being a steamed dumpling). In fact, you may run the risk of ridicule if your “cool” friends come by and catch you hanging out with this dish. Adults can be so cruel. But the joke’s on them because this ravioli is delicious, quick and surprisingly light for something made of dough and stuffed with cheese. Plus, it has freaky powers and will enact revenge. Enjoy.
Cheese and Herb Wonton Ravioli
About 48 wonton wrappers
4.5 oz goat cheese
1/2 cup ricotta cheese
small handful torn basil leaves
4 or 5 chopped green onions (just the green ends)
pepitas for garnish (optional)*
1. Mix together cheeses, egg, basil and green onion for the filling.
2. To make raviolis, lay a wonton wrapper on a flat surface and brush with water. Scoop 1 tsp of the filling onto the wonton. Place another wonton wrapper on top and seal the sides, and carefully pressing air pockets out. Using a ramekin or glass as a guide, cut the ravioli into circles and seal edges again with fork if desired. Repeat as necessary.
3. Working in batches, drop the ravioli, one by one, into boiling water. Let them boil until they float, about 2-3 minutes. Remove and drain with a slotted spoon and serve with…
Roasted Pepper Sauce**
12 oz jar roasted red bell peppers, drained
2 tbsp sun dried tomatoes
tsp minced garlic
splash or two lemon juice or red vinegar
1/2 cup milk (you can substitute almond milk)
1. In a food processor, puree everything together but the milk. Taste and adjust salt if necessary. Set aside.
2. When you’re ready to serve, warm up the puree in a pan, stir in the milk, shut off heat and serve.
* Which I summarily forgot when I took these pictures…
** This sauce is amazing with the ravioli because goat cheese and roasted red peppers, like mozzarella and tomatoes, are majorly humpy for one another.