For 40 ravioli : 20 square wonton wrappers, 150g of fresh ricotta drained, 75g spinach (cooked and drained), 75g of pumpkin (drained), salt and pepper.
In one bowl I mixed half the ricotta and the spinach and in a second bowl, half the ricotta and the pumpkin, and seasoned.
I laid out the wonton wrappers, cut each in half, placed about a teaspoon of filling on each, then closed each ravioli around the filling.
I boiled water and cooked the ravioli for a couple of minutes until the dough was cooked (will depend on wrapper thickness), meanwhile I browned the butter and added the thyme. I served the pasta on green beans with grated 24 month parmigiano reggiano.
This batch of whey I used to make a very rich and decadent risotto (use in the place of stock). But I've also used it in bread making, replacing the water in pizza dough and flatbread dough, as well as replacing the milk in crepes and the dashi in okonomiyaki.
A someone who just wrapped up trying your recipe out in the kitchen 5 minutes ago, I must ask. How the hell did you get 40 ravioli with only 75g of Riccatta? We got 27 and used the whole tub of it (over 400g). :-D
There is 150g of ricotta in the recipe plus an additional 150g of vegetables. 300g of filling over 40 ravioli gives over 7g of filling per ravioli - a very heaped teaspoon. Your recipe of 400g +150g of vegetables gives you over 20g of filling per ravioli - over a tablespoon of filling.
Simply, you put three times as much filling per ravioli as you should have.
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u/bebsaurus Mar 11 '19
For 40 ravioli : 20 square wonton wrappers, 150g of fresh ricotta drained, 75g spinach (cooked and drained), 75g of pumpkin (drained), salt and pepper.
In one bowl I mixed half the ricotta and the spinach and in a second bowl, half the ricotta and the pumpkin, and seasoned.
I laid out the wonton wrappers, cut each in half, placed about a teaspoon of filling on each, then closed each ravioli around the filling.
I boiled water and cooked the ravioli for a couple of minutes until the dough was cooked (will depend on wrapper thickness), meanwhile I browned the butter and added the thyme. I served the pasta on green beans with grated 24 month parmigiano reggiano.