Making pasta by hand is one of our favorite family activities, but when we’re short on time and have a hankering for fresh ravioli we turn to an easy shortcut: prepared wonton skins. You’ll find these handy squares in the refrigerated section of most grocery stores. They’re not as good as homemade pasta sheets, but perfect in a pinch. Precut in just the right size for a turnover triangle, if you tuck the two points opposite the right angle together you have a tortelli-wonton look-alike.
The creamy ricotta-chard filling is simple and full of flavor. Substitute store-bought ricotta if you don’t have time to make your own, but seek out fresh if you can. Bellwether Farms makes a great one.
You can freeze uncooked ravioli by dusting with a bit of semolina (or all-purpose) flour and layering in a plastic container. Use within a couple of months.
- One package wonton skins
- 1 Tablespoon olive oil
- 1 bunch chard or spinach, stems removed
- 2 cups fresh ricotta
- 1 egg, beaten
- 1 pinch ground nutmeg
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground pepper
- Tomato pasta sauce, preferably homemade, for serving
- Grated Parmesan cheese for serving
- For filling, heat oil in a large skillet over medium. Add chard to the pan and cook until completely wilted. Remove from pan and chop finely.
- In a bowl, combine ricotta, egg, nutmeg and Parmesan. Season with salt and pepper and mix thoroughly.
- Add chopped greens and mix to combine.
- Lay won ton skins flat on a clean counter.
- Place a dollop of filling on one square. Moisten two adjacent edges of the square with water and fold the square in half to create a triangle. Press the edges to securely seal. Repeat for all of the squares.
- Bring a pot of water to boil. Add a large pinch of salt.
- Warm pasta sauce in another pan.
- Carefully add as many ravioli as you like to the pot. Usually about 6-8 per person is sufficient. Turn down the heat so the water is no longer boiling, but remains just at a simmer. Boiling water will cause the delicate triangles to burst open and lose their filling. Cook for about 2-4 minutes until al dente (a taste test is the best way to check).
- Using a slotted spoon remove ravioli from pot and place into individual serving bowls. Add a drizzle of good-quality olive oil on top, a large spoonful or two of tomato sauce and a sprinkling of Parmesan. Enjoy.