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These are pretty easy to pull off, despite the fragility of the eggs. You could do these ravioli with proper pasta dough but wonton wrappers really do work in a pinch. I used small round ones. I do not recommend that. I’d go square & either leave them square or use a cookie cutter or rim of a glass to cut them round. These round wrappers were pretty small & left little room for error – especially as the tight squeeze threatened to rupture the egg.
These could be made with any filling at all. Anything. I used an arugula & ricotta mix but spinach or goat cheese or sweet potato or whatever would work. This recipe would make about 6-10 ravioli, depending how large you go. While this recipe only shows a ravioli made with egg – my recommendation is that you only make one egg ravioli per person & make the rest just stuffed with whatever else you are using. The egg adds a great creaminess but an egg in every ravioli might get overwhelming. If the egg grosses you out – blow it off completely. Or – maybe consider just making one of these per person – as an appetizer.
Egg Wonton Ravioli with Arugula & Ricotta
Wonton skins (12-24 – depending on how large you make them)
2 cups arugula
4 garlic cloves
1/4 cup ricotta
1/2 cup Parmesan
S&P to taste
Parmesan, olive oil & parsley – as garnish
Heat a TBS or two of olive oil in a pan. Add the garlic for about 30 seconds & then the arugula for about another 30 seconds until wilted. Puree the arugula with the ricotta & Parmesan in a food processor or chop the arugula & mix well with the cheeses in a bowl. Add S&P to taste.
Lay out some wonton skins. Put a small amount of the arugula mix on the wontons. Create a well in two of them to accommodate & secure the egg yolks. Crack an egg & separate the yolks & whites – reserving the whites in a bowl. Carefully place the yolks into the little wells you created. Whisk the whites a bit & brush the edges of the wontons with it. Top with another wonton, carefully squeezing the edges sealed while also trying to work out any excess air pockets. My ravioli were so tight, I had to pinch them with my fingers & really manhandle the whole thing but, if you were listening, you got larger wontons & you have some room to spare. Fork tines might work to seal the edges, in that case.
Boil water & lower the heat so the boil isn’t so intense that it assaults (and breaks) your ravioli. Boil about 3 minutes for the egg ones – three to four minutes for the others. Carefully remove with a slotted spoon & place on plates – serving each person one of the eggy ravioli. Top with a drizzle of olive oil, some grated Parmesan, some chopped parsley & some freshly ground pepper. Serve immediately! Use some nice bread to sop up any leftover cheesy egg mixture. Rejoice!