Ravioli, Three Ways
- 12 ounces, weight Whole Milk Ricotta
- 1-1/2 cup Freshly Grated Parmesan Or Romano
- 1 whole Egg
- Salt And Pepper, to taste
- 4 cups Arugula
- 1 Tablespoon Olive Oil
- Egg Yolks
- 24 whole Wonton Wrappers
- Olive Oil, For Drizzling
- Kosher Salt & Freshly Ground Black Pepper, For Serving
- 1 whole Egg (additional)
- 3 Tablespoons Water
- This recipe is vegetarian
- Produce
- Arugula (4 cups)
- Cooking & Baking
- Kosher salt & freshly ground black pepper (1)
- Olive oil (1 Tablespoon)
- Olive oil (1)
- Salt and pepper (1)
- Bread & Baked Goods
- Wonton wrappers, whole (24)
- Drinks
- Water (3 Tablespoons)
- Dairy
- Parmesan or romano (1 1/2 cup)
- Whole milk ricotta (12 ounces)
- Refrigerated
- Egg, whole (2)
- Egg yolks (1)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published September 19, 2011 (1 year ago).
224 people saved this recipe.
