This was my first time making ravioli, and it was actually a very exciting adventure. The wonton wrappers were a nifty shortcut, which made it so easy to build these scrumptious pillows of paradise! If you’re like me (and have never thought of or purchased wonton wrappers), you might find them in the refrigerated area near the veggies, or near the deli.
This was also my first chicken sausage experience, and I must say it is one of my new favorite things in life! It has all the flavor of pork sausage, but significantly lower in fat and calories. It also lends itself well to the smoothness of the ricotta cheese, for a texture experience that is simply heavenly! I rounded it off by blanketing the ravioli in a silky tomato cream basil sauce, which is a palate pleaser that you’ll not soon forget. Well, it’s cookin’ time! Hope you have as much fun making this as I did. Enjoy!
- 1 lb hot Italian chicken sausage
- 1 red Fresno pepper (diced)
- 1 shallot, minced
- 2 cloves of garlic, minced
- 1 tsp olive oil
- 2 cups ricotta cheese
- dash of nutmeg
- sprinkle of parsley
- 1 egg
- 1 tsp water
- Wonton skins
- 15 oz four-cheese tomato cream sauce
- 1/4 cup basil
- 2 tbsp white wine
- 2 tbsp olive oil
- grated Asiago or Parmesan cheese (optional) - handful for each individual serving
- 1/2 bell pepper, chopped (optional)
- Start boiling a large pot of water over medium heat
- Chop shallot, garlic and pepper, saute in olive oil over medium heat
- Add meat and scramble with the sauteed ingredients
- In a bowl mix ricotta cheese with a dash of nutmeg and parsley
- Lay 3 - 5 wonton wrappers on a cutting board or flat surface
- Whisk egg with 1 tsp of water in a shallow bowl, then brush the edges of the wrappers with it
- Add a small spoonful of meat mixture in the center of each square
- Top each with a dollop of ricotta cheese mixture
- Top the squares off with another wonton wrapper, pressing down to seal ravioli, releasing any air pockets from around the filling
- Take a fork and seal the edges to enclose the ravioli
- Add salt generously to boiling water, along with 2 tbsp of olive oil
- Add ravioli to water 3 - 4 at a time... try not to overcrowd the pot
- Cook for 3 minutes, remove with a slotted spoon, then place on a plate and tent with foil to keep warm
- Heat sauce over medium heat, until slightly bubbling
- Add white wine to sauce, stir and cook for a minute longer
- Add basil and stir
- Pour sauce over ravioli
- Top with chopped bell pepper and shredded Asiago or Parmesan cheese, if desired
- Serve and enjoy!
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