Lunch: Ravioli, Three Ways
Ingredients
12 ounces, weight Whole Milk Ricotta
1-1/2 cup Freshly Grated Parmesan Or Romano
1 whole Egg
Salt And Pepper, to taste
4 cups Arugula
1 Tablespoon Olive Oil
Egg Yolks
24 whole Wonton Wrappers
Olive Oil, For Drizzling
Kosher Salt & Freshly Ground Black Pepper, For Serving
1 whole Egg (additional)
3 Tablespoons Water
Instructions
In a skillet over medium heat, heat olive oil and wilt arugula (this'll only take about 30-45 seconds.) Remove from skillet and chop. Allow to cool, then stir into one batch of the ricotta mixture. Set aside.
In a small dish, beat together 1 egg and 3 tablespoons water. Set aside.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
