I have made homemade pasta dough a couple of times, some of which were documented here and here. And while I fully support making dough from scratch – it is one of the most relaxing, fulfilling things ever, really – sometimes you are just plain lazy. Lazy, but desiring something more than frozen raviolis. Something a little more tailored to your cravings. Something that will let you feel like you being a culinary genius, while really you are just saving your arms the pain of rolling and kneading dough for days. Ok, not days. But half an hour. Which is still a long time. PLUS maybe (like me) you are lacking a pasta machine (PLEASE SOMEONE GIVE ME ONE, it is truly all I want) so it is very difficult to get your homemade dough to the desired thickness.
So what to do when you’re faced with all of the above?
WON TON WRAPPERS. Genius stuff. When I first tried making raviolis with won ton wrappers about a year ago, I was really impressed with how great they turned out. This recipe was no exception, and I think that has a lot to do with the filling I used for them. I originally chose to use some spinach, feta, artichoke hearts and ricotta and upon tasting it I realized it was lacking something. OLIVES! I added some Kalamata olives to the mixture and it was absolutely perfect. I served the ravioli in some arugula pesto, alongside some prosciutto bruschetta with ricotta-fig spread (recipe coming!), a delicious salad made by my friend Avery and a bottle of Malbec that she also brought. Side note: new favorite wine for sure.
Apologizing in advance for the picture quality – we ate dinner late and all the natural light was gone!
Spinach, Artichoke, and Olive Ravioli
Serves 4 small portions (about 30 raviolis)
- 3/4 cup frozen spinach, thawed with water squeezed out (spinach water is yucky)
- 1/2 cup artichoke hearts
- 1/4 cup Kalamata olives
- 1/4 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 2 eggs
- salt and pepper, to taste
- 1 package of wonton wrappers (you definitely won’t use all of them)
Taste, and add salt and pepper as needed.
Begin making your raviolis. This takes a little practice, but you pretty much follow the instructions on the wonton wrapper package. Use the remaining egg, beaten, to seal the edges of the raviolis, and be sure not to overstuff the pasta or else it will explode and you will be sad. Crimp the edges with a fork.
Put some water on in a medium pot and when it begins to boil, drop in the raviolis. Working in batches, cook all the raviolis (you’ll know they’re ready when they float to the top), and then remove them from the water with a slotted spoon and transfer to warmed serving dishes. Top with your sauce of choice (arugula pesto!!!!) and enjoy!