It is Saturday! Since we haven’t cooked together in a while, we decided to work on a creative effort…homemade ravioli using wonton wrappers! Being that we are Kristina and Jenni, and brimming with creative food ideas, we finalized our list of ravioli to three distinct types of ravioli. One will feature artichokes, sun dried tomatoes, and feta cheese. A second one will have eggplant, hummus, and feta (this one was my idea!). A third, a simpler and more basic ravioli, will include spinach and mushrooms with ricotta and parmesan.
Covering the ravioli will be a sauce made from Hunts tomato sauce simmered with garlic slices, onions (gasp! Yes mom, I will take out the dreaded onions on my dish!), fresh basil (Kristina grows a lovely basil plant), fennel, black pepper, salt, and oregano.
Artichokes and Sun Dried Tomato Ravioli
Sun Dried Tomatos
Pulse the artichokes and sun dried tomatoes in a blender like object (we used Kristina’s Ninja pulse blender). It does not need to be creamy, just small and chunky! Take the wonton wrappers and fill the center of one wrapper with the pulsed mixture, some feta cheese, and place the second wrapper on top. Start with the end of filling and push out. Then use a fork to make little indentations to hold the wrappers together, finally seal with water. THIS PART IS INCREDIBLY IMPORTANT! Set aside until time to cook them!
Hummus and Eggplant Ravioli
I know this sounds weird…it may even taste weird. But if I get a chance to add chickpeas to something…and somehow get Kristina to approve, I am going for it!!!
Kristina here, I must interject! I will always agree to chickpeas, whole, pulsed, hummus-y (yes, I have made hummus-y a word, deal with it. Muahhaha) I know…I know I have threatened Jenni with strangulation if she tried to feed me any more chickpeas but I was just being vindictive because you know what I can. MUAHAHAHA. Kristina out, deuces.
a little little bit of curry powder (cooking at Kristina’s place we do not have my cumin!)
Make the hummus by blending chickpeas, coriander, garlic cloves, lemon juice, olive oil, and while I usually use cumin you can substitute with a tiny tiny tiny amount of curry powder. The curry powder adds a bit of a sweet taste that can be corrected with more garlic! The eggplant was chopped into tiny pieces (skin attached, skinning those things is a pain!), and sautéed with olive oil and garlic.(Kristina here, I also added a bit of lemon juice to the eggplant to brighten it up a bit) Add feta to this unusual concoction and press using the same procedure as described above.
Hey ya’ll Kristina again, this time slightly less sassy at least for right now. :] So, cooking raviolis has definitely been an experience, one that I have quite enjoyed except for all of the blasted fork pressing and water sealing. It was the Chinese water torture of cooking.
Without any other delay here is the recipe and what I did to make these delectable delicacies.
Spinach and Ricotta Ravioli
Ricotta (any type you prefer)
I cooked the spinach in a pan with the mushrooms just until it was wilted down a bit. I used my new “fancy” mandolin to cut up the garlic into thin cut slices and tossed it in with the spinach and mushrooms. I put a dash of salt and pepper. When it was time to start making the raviolis I mixed in the ricotta cheese. Pretty simple. As Jenni said earlier make sure you use water to seal your raviolis, tres tres important.
Once all three variations were finished, we boiled water, and I started the cooking process. First went in the spinach mushroom ones. This was a true case of trial and error (in case you were wondering, you formally learn about trial and error in the sixth grade…I just taught this lesson in relation to cavemen Friday!) I carefully put all ten of the spinach ravioli in the boiling water. This was a mistake…there were too many ravioli! They were tumbling around the water, and several of them broke, and others attached themselves to several of their companions. This was a mess. This is also when we learned that double sealing them (rolling the ends in after pressing with a fork) was the best policy…those were harder to break! The water was replaced and in went the Sun Dried Tomato Artichoke ones. Three at a time…much better. Same with the hummus ones.
Now for our reactions:
Kristina: I was really pleased with how they came out, I do believe my favorite was the artichoke/sundried tomatoes, but that is most likely because of my utter and complete obsession with that combination.
Jenni: I am really happy to say that these all turned out really well, even if they are far from being vegan!! My favorite was the hummus/eggplant ones, it was unusual, but really good!! I was concerned about the chickpeas and tomato sauce…now maybe I will try falafel in marinara??