At our house, the rule is that if I cook, Dan has to do the dishes. This is great, because I hate doing the dishes. Even with a dishwasher, I really have to motivate myself to clear the sink, since the dishes still have to be put away once they’re clean. What a hassle.
The stack of dirty dishes in our sink reached epic proportions this weekend. I didn’t want to clean them, obviously, so I sidled up to Dan and started whining.
Me: “C’mon, honey…do the dishes. Pleaaaaassseee? There’s not that many…”
Dan: “Why don’t you do them then!”
Me: “I cook! Who do you think is putting dinner on the table around here??”
Dan: “Woman, you haven’t cooked me dinner in ages!”
Me: [Guilty glance at the gigantic stack of take-out containers by the trash can.]
OK, Dan might have a point. It’s been a while since I’ve cooked a real meal for dinner. There’s been a lot of baking going on, but otherwise we’ve been eating out/ordering in. And, Dan was the one who made burgers last time. Goddamnit. Time to head to Google Reader and FoodGawker for inspiration…
Pioneer Woman had a great post on homemade ravioli two weeks ago, using wonton skins instead of hand-rolled pasta dough. I’d never heard of using wonton wrappers to make ravioli, but it turns out that it’s a pretty common thing. Even the packaging for the skins says “great for wontons, crab rangoons…and ravioli!” Interesting.
I was a skeptic, but now I’m a convert. Wonton-skin ravioli are delicious! And unbelievably easy to make. All you really have to do is throw together a ricotta-based filling, spoon the filling between two wonton wrappers, seal, and boil. Voila, a delicious and filling dinner in 30 minutes or less.
Spinach and Sausage Ravioli (Adapted from the Pioneer Woman’s recipe)
- 1 package wonton wrappers
- 1-1/2 cups ricotta cheese
- 1/2 cup sauteed spinach, chopped
- 1 Italian sausage, chopped and browned
- 1 cup grated Parmesan
- 1 large egg
- Salt/pepper to taste
- 1 small dish of water (for wetting the edges of the wonton skins)
(1) In a large bowl, combine ricotta, egg, Parmesan, sauteed spinach, and browned sausage bits. Season with salt/ground pepper. Mix well.
(2) On a baking sheet, lay out several whole wonton skins.
(3) Spoon about 1 tsp of filling into the center of each skin.
(4) Dip a finger into your water dish, then run it along the 4 edges of each wonton skin.
(5) Lay a second whole wonton wrapper over the first layer with filling. Press down firmly to seal your ravioli shut, making sure to get rid of all the air bubbles.
** To get rid of air bubbles, press the skins together starting from the base of the filling, then work your way to the edges.
(6) Repeat step 5 until all your filling/wrappers are gone.
(7) When all your ravioli are assembled, start boiling water in a large pot. Drop ravioli 3-4 at a time into the boiling water. Let them cook for about 2-3 minutes, then fish the suckers out.
(8) Serve with a creamy sauce, or plain drizzled with olive oil/salt/pepper.
** Normally, we’d go the cream-sauce route, but we decided to change things up and eat our raviolis with olive oil/salt/pepper. Super delicious! Didn’t miss the cream sauce at all.