Homemade Cheese Ravioli
Homemade ravioli, filled with a blend of ricotta and gorgonzola cheeses, then topped with a fresh tomato summer pasta sauce.
- 1 tub 12 oz of ricotta
- 5 - 8 oz crumbled gorgonzola...depending on how much you love gorgonzola cheese.
- 1 package wonton skins either square or round
- Fresh basil Taste!
Puree the ricotta and gorgonzola in a food processor.
Add chiffonade of basil.
Use one won ton wrapper for the bottom and one for the top. Put about a shy tablespoon of the mixture on one skin, with a pastry brush, (or your finger) wet skin all around and top with a second skin. Press to seal and set aside on a baking sheet until all are finished.
Boil a big pot (or two) of salted water and cook ravioli for about 2-3 minutes until they bob back up to the surface. Don't over-crowd them or they won't cook as fast.
*If you're not crazy about blue cheese, try just the ricotta, some fresh garlic and fresh basil