You might remember a while back I got some wonton wrappers, broke them up into three lots and froze them. I used one lot to make the mini lasagna recently and tonight I decided to make ravioli with them.
At the last minute, Adriano decided to go down country to a race and I was left alone with Dario after having expected to go out for dinner. So I had to use what I had in the house and that was the frozen wonton wrappers. I went on the net looking for ravioli recipes and found a video with the chef, Yotam Ottolenghi making this recipe. It was simple with few ingredients so I knew this was it.
Summer is moving towards us here in New Zealand and I am excited, not for the warmth and all that goes with it (though that is great), but for the longer evenings which means more natural light. However, by the time I dragged myself away from the computer, the sun was rapidly disappearing. In the first couple of preparation photos you can see the low light slanting in the window but by the time I had the finished product, it was time to drag out my big lights. You can see the difference in the photos. I know that many will like the light in the final photos but I really like the play of light and shadow in the others. I will enjoy photographing our dinners in natural light as the evenings get longer and longer.
The verdict on the ravioli from Dario: Good but the goats cheese was a bit strong so I would recommend getting a mild creamy one.
This is not a low Fodmap recipe.
- 8 wonton wrappers
- 200g goat's cheese
- Pepper flakes
- Sea salt
- Ground Pepper
- Pink, white and black peppers, crushed
- Mint leaves
- Grated lemon zest
- Olive oil
- Mix the goat's cheese with the pepper flakes, salt and pepper to create the filling.
- Place a little bit in the middle of half the wonton wrappers.
- Place a second wrapper on top of each one.
- Cut out a circle using a glass for a guide.
- Brush a little egg white around the edge of each wrapper.
- Squeeze the edges shut.
- Boil a large pot of water and place the ravioli in the boiling water.
- When they rise to the top, remove them with a slotted spoon, straight onto a plate.
- Drizzle a good olive oil over the top.
- Sprinkle with the mixed crushed peppers, mint leaves and lemon zest.
- Season with salt.
- Serve immediately.