I like to think that if I had a pasta machine, I’d make my own pasta. I probably would. I make my own everything else, but I’m also really, really good at using stuff already made.
The amount of things I can come up with for ravioli fillings absolutely gets me excited. I have to work on sauces that don’t feature cream, but I just love them so much that I always tend to go back to them. I just don’t get anywhere near as excited about a tomato sauce, no matter how hard I try. If you have any suggestions, I’m all ears! Fillings I’m fine with, deviating from favourite sauces I am not.
Anyway, enjoy this shortcut to lovely ravioli… I’m a fan!
Serves 2, with leftovers
1 packet wonton wrappers
3/4 cup sundried tomatoes
1 cup boiling water
3/4 cup feta
handful torn basil
1/2 onion, chopped finely
1 tablespoon butter
2 cloves garlic, minced
1 cup grated parmesan
salt and pepper
1. Pour boiling water over sundried tomatoes and leave to rehydrate for 30 minutes or so.
2. Drain tomatoes and chop into small pieces. Mix in a bowl with feta, onion and basil.
3. Lay out wonton wrappers and place a teaspoon of mixture in the middle of each one. Wet the edges with water and fold over any way you want to enclose the filling. Make sure it’s totally sealed or you’ll lose all your filling goodness!
4. Heat the butter and garlic in a frying pan over medium heat until soft. Add cream and bring to a boil. Boil until slightly thickened and reduced. Add parmesan, check for seasoning.
5. In a pot of boiling salted water, add the ravioli and boil 3-4 minutes until ravioli is floaty and filling heated through.
6. Serve with the parmesan cream sauce, extra basil and cracked black pepper on top and even more parmesan. And possibly some kind of salad or delicious bread on the side.