Want to make God laugh? Tell Him your plans. Who hasn’t stared out down one path only to end up in a slightly different locale from where they had planned? This seems like a pretty common experience in life and sometimes in the kitchen as well. Happily our final destination for last night’s dinner was at a pretty good place, our kitchen table with this Sausage and Ricotta Ravioli sitting directly in front of us.
featuring sweet sausage and ricotta cheese
A week or so ago a colleague of mine mentioned her plans to make ravioli, using wonton wrappers. Although I’ve enjoyed my share of foods made from these papery little wrappers, I have never actually used them myself. In fact, I had never even purchased them before yesterday at my local grocer where I found them in the refrigerated cases with the herbs and greens.
I had some sweet sausage that needed to be used, along with some marinara that I had put together this weekend at the cottage. My plan was to use these along with some other savories, wrap it all up in the wonton wrappers and feed the boys – and then make a lighter dinner for the dads.
In very short order, I came to the realization that as long as I’m able to draw breath and I have a mixture of ricotta cheese and sweet sausage in front of me, I will be partaking of no alternative dish. With virtually no further thought on that matter, I came to the conclusion that this is a decision I can live with, happily. I also learned about the wonders of wonton wrappers. This dish was put together in 15 minutes – the time it takes to boil water and brown some sausage. The kids loved it, the dads loved it, and there will be more of it’s kind down the road, on our table and on Platter Talk.
Wonton Wrapper Sausage and Ricotta Ravioli
A Platter Talk Exclusvine
- 1 lb sweet sausage
- 1 tbsp olive oil
- 1 tbsp shallot mimced
- 1 garlic clove
- 1 pinch salt
- 1 cup ricotta cheese
- 2 tbsp bread crumbs
- 1/4 cup Parmesan cheese
- 3 cups marinara sauce See our recipe here.
- 12 oz wonton wrappers
- 1 egg beaten
Using a medium-sized sauté pan and heat olive oil over medium heat. Sauté and stir shallot and garlic until soft and translucent. Add sausage and stir until browned, set aside and allow to cool.
Add ricotta cheese to large mixing bowl, add breadcrumbs and Parmesan cheese and mix well. Add cooled sausage to cheese mixture and stir until thoroughly mixed.
Fill a large pot with water, add a pinch of salt, bring to boil.
Lay out six wonton wrappers on hard clean surface, brush edges with egg wash. Using teaspoon, place one rounded spoonful of cheese and sausage mixture on center of each wonton wrapper. Place another wrapper on top of each spoonful of cheese and sausage prepared wonton. Pinch and wrap top wonton wrapper around the sausage mixture. Fold each edge of bottom wonton and seal it to the top wrapper. Add a dab of egg wash if necessary to wrappers to help seal edges, particularly on corners.
Place ravioli, 6 or 7 at a time depending on size of pot, into boiling water. Cook for 2 to 3 minutes or until they float to top of water. Remove with slotted spoon and allow to drain before plating and saucing. Top with marinara.
These freeze well, pre-cooked. This recipe easily will provide for another meal in a week or so, thanks to our kitchen freezer.