Italiano Ravioli

Italiano Ravioli
You can never have too many main course recipes, so give Italiano Ravioli If you have egg yolks, eggs, polly-o original ricotta cheese, and a few other ingredients on hand, you can make it. To use up the whole eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 6 minutes.

Instructions

1
Mix first 3 ingredients.
2
Brush edges of wonton wrappers with egg yolks. Spoon 1-1/2 tsp. cheese mixture onto center of each wrapper; fold diagonally in half. Press edges together to seal.
Ingredients you will need
Wonton WrappersWonton Wrappers
Egg YolkEgg Yolk
CheeseCheese
3
Place 36 ravioli in airtight container; freeze for later use. Cook remaining ravioli, in batches, in boiling water 2 to 3 min. or until ravioli float to top.
Ingredients you will need
RavioliRavioli
WaterWater
4
Drain ravioli.
Ingredients you will need
RavioliRavioli
5
Combine with Tomato & Bacon Sauce or Tomato-Cream Sauce. (See Tips.)
Ingredients you will need
SauceSauce
TomatoTomato
BaconBacon

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Il Molino di Grace Solosangiovese Chianti Classico with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.
Il Molino di Grace Solosangiovese Chianti Classico
Il Molino di Grace Solosangiovese Chianti Classico
12 months between stainless steel, Slavonian oak casks, French barriques and tonneaux of second use.
DifficultyHard
Ready In1 h, 6 m.
Servings6
Health Score10
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