Chef Boyardee This is Not

Leftover wonton wrappers were the inspiration for this concoction of my own design. The only time I see ravioli is when one of the resident bachelors at work is emptying them into a 1 litre measuring cup and heating it up in microwave. Mostly the slop from the can does not look that appealing (this is turning into an odd analogy), but some how I turned this vision of canned noodles and meat into a delicious idea for dinner!

Lemon Basil Ravioli

300 g Ricotta Cheese
1 Bunch Fresh Basil, chopped
Zest of 1 Lemon
50 g grated parmesan
Pepper, to taste
40 Wonton Wrappers

Method:
In a bowl mix together cheeses, basil, lemon and pepper. Place 1 tsp of mixture onto a wonton wrapper. Wet edges and place a second wrapper over top. Squeeze edges to seal. Press fork tongs around edge of wrapper to create a design.
Heat a pot of boiling water. Carefully place wontons in water and cook for 2-3 minutes or until they rise to the top.

Tomato Sauce

2 Tbsp Olive Oil
1 28oz (798ml) tin of chopped tomatoes
1 medium onion, chopped
1 jalapeno pepper, seeds removed, chopped
3 cloves garlic, chopped
1 small bunch fresh basil, chopped
A splash of heavy cream

Method:
Heat oil in a large pan over medium heat. Add onions and cook for 5 minutes or until translucent. Add finely chopped stalks of basil, garlic and jalapeno, cook for 1 minute. Add tomatoes, bring to boil and simmer for 30 minutes. Remove from heat, stir in cream and basil leaves.

The ricotta mixture. I am not sure why I put the oven mit in this picture, no heat was applied at this point, but I think it makes it look more chef-y.

The workstation

Bon Appetit!

Trying to be artsy close up. Did it work?