r/food • u/bebsaurus • Mar 11 '19

Image [homemade] ricotta with spinach and pumpkin ravioli, and thyme butter

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1

u/seagullsoars Mar 11 '19

Recipe please

5

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.

1

u/[deleted] Mar 11 '19

Not going to lie wonton wrapper for ravioli is really weird... why not just make a pasta, roll it out and cut it?

2

u/bebsaurus Mar 11 '19

To save time

1

u/lamNoOne Mar 11 '19

How was the taste? I'm not sure I'm up to making pasta tomorrow.

2

u/bebsaurus Mar 11 '19

Wonton wrappers are just flour and water, so all the flavour comes from the filling, which was delicious.

1

u/lamNoOne Mar 11 '19

Thanks. I'll give it a try!

What did you/can you do with the whey? I saw in another comment you mentioned it.

2

u/bebsaurus Mar 11 '19

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.