Okay, so I cheated. This is actually a February Sweet as Pie recipe, but I made it in January. But I’m posting about it in February! And we’ll just overlook the fact that I wrote this post in January and scheduled it to be posted in February. No reason to let my cooking club misfeasance ruin the ravioli.
I was excited to try the Ravioli Three Ways recipe and so glad Ellen made it her pick for the month. I did put a me-spin on the recipe though. First, I did not even consider making the version with an egg yolk in the middle. Just couldn’t do it. If you read the quiche post, you know why. Instead, I created a wild card fourth way to stuff the ravioli – sauteed baby portobello mushrooms with toasted pecans. Here’s how it all came together:
Phillip was the assistant chef and the first thing he did was pour a couple of glasses of wine. He's an excellent sous chef and I love when we cook together!
Next, I whipped up a quick marinara with onions, garlic, crushed tomatoes, oregano, salt, pepper and a little bit of sugar.
Phillip sauteed the mushrooms while I got some of the other ingredients ready.
I made PW’s basic filling recipe, but instead of splitting it into two portions, I split it into three and used it as a base for all three versions of our ravioli.
Mushrooms and toasted pecan ravioli stuffing.
Arugula ravioli stuffing.
Plain cheese ravioli stuffing.
Once we had our fillings ready, it was on to assembly:
Instead of making your own pasta, this recipe calls for using wanton wrappers. Brilliant! So easy to use and surprisingly easy to find in the produce section at the grocery store.
We had a little system going - I did the egg wash, Phillip scooped the fillings, and we both sealed the ravioli.
Ravioli in wait (for the water to boil).
We boiled 4-5 at a time for 3 minutes per batch.
We finished the cheese ravioli with the marinara, the mushroom and pecan ravioli with alfredo, and the arugula ravioli with a drizzle of olive oil and a little salt and pepper.
Overall, we enjoyed this dish, but as Phillip said, it was a bit tedious filling and sealing the ravioli. But, so goes ravioli.
Phillip’s order of preference was:
- Arugula with Olive Oil
- Cheese with Marinara
- Mushroom and Toasted Pecan with Alfredo
My order of preference:
- Mushroom and Toasted Pecan with Alfredo
- Arugula with Olive Oil
- Cheese with Marinara
I’d definitely make these again even though they are a bit time-intensive. Next time I’d try out even more filling variations – maybe some goat cheese with the arugula, or sauteed squash with cheddar, cracker crumbs, and some sort of savory glaze. The possibilities are endless! And that’s really what I love about this recipe.
