"Homemade" Pasta Made Simple
Last night I made raviolo, stuffed with spinach, ricotta, and a surprise; an egg yolk. I recently watched a tribute to Lidia Bastianich, and this was one of the dishes served at the dinner, in her honor. I could not wait to try it, so, last night I did.
Not having a pasta machine, I used egg roll wrappers for the dough. I found that in a pinch, egg roll or won ton wrappers work just fine in a filled pasta recipe. I used Nasoya All Natural Egg Roll Wraps, from Wegmans' Nature's Market Place. This is half the work of making fresh pasta.
I used one wrapper for the bottom and one for the top. On the bottom sheet, I piled a mixture made from spinach, ricotta, romano cheese, nutmeg, salt and pepper. I made a well in the pile, to form a nest for a raw egg yolk. Placing a second wrapper on top, I sealed the edges of the two sheets together with water. Then, this was simmered gently in lightly boiling water, for two minutes. Plate, and drizzle with both brown and truffle butters (or regular butter if you're not up for anything fancy), and more freshly grated romano. When you cut into the raviolo, the poached egg yolk runs out and is a luscious surprise. Just beautiful!
So, do not fret if you don't have a pasta machine. Now you have a perfectly good, ready-made substitute, available in the refrigerated section of the grocery store. Any leftover wrappers last up to 10 days in the refrigerator, and may be frozen for 2 months. I will use my leftover wrappers to make a free form seafood lasagna. I can imagine using them for a sweet creation as well-- flash fry them and layer them with fresh fruit for an abstract napoleon. Let yourself be inspired and enjoy!
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RisingDamp666
I stuff my egg roll wraps with chopped Bok Choy, shredded ginger,Napa Cabbage, Soaked Kombu or Arame seaweed, shoyu, and spices for delicious ravioli.
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rdominguez
Sounds delicious! I love the tip about egg roll wrappers; I've also used won ton wrappers in the past for a similar effect.
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