Homemade Ravioli with Fresh Marinara Sauce
- Prep Time 0:25
- Cook Time 0:30
- Estimated Cost $13.00
- 9 Comments
You may remember wonton wrappers being used as fresh pasta in our vegetable lasagna recipe. Once again they work overtime by saving you money and giving the appearance of many hours slaved away over a pasta maker, turning out fresh noodles for your dinner companion. For a delicious BrokeAss appetizer, try boiling the raviolis, lightly pan-frying them in olive oil, and serving the marinara on the side as a dipping sauce.
- 1 12 oz package square wonton wrappers $2
- 3/4 cup ricotta cheese $4 for 15 oz.
- 1 small bunch basil, roughly chopped $1
- 5 cloves garlic, minced Pantry
- 2 fully-cooked Italian sausages (meat or veggie) $4
- 3 Roma tomatoes, cored and chopped $2
- 1 T olive oil Pantry
- salt and pepper to taste Pantry
Recipe Serves 2
- Heat the olive oil in a small saucepan over medium heat. Add half of the garlic and cook for 1 minute. Add the tomatoes, salt and pepper to taste, half of the basil and 1 cup water. Stir well and cover. Reduce heat to a simmer and allow to cook for 25 minutes.
- While the sauce cooks, make the ravioli. Break the sausages into 2" chunks and place in a food processor or blender along with the remaining basil and garlic, the ricotta, and salt and pepper to taste. Pulse until well-incorporated (should resemble a thick paste).
- To assemble the raviolis, lay one wonton wrapper on a clean, dry surface. place about 1.5 tbsp in the center of the wonton wrapper. Using a pastry brush or a clean finger, wet the edges of the wrapper with water and cover with a second wonton wrapper. Press the edges to seal and transfer to a large plate. Repeat until you have used up all the filling (you should have about 16 large raviolis.
- Bring a large pot of salted water to a light boil. Cook 3-4 raviolis at a time just until they float to the surface (should take no more than a minute). Remove with a slotted spoon and transfer to a clean plate. Repeat until all have been cooked.
- To serve, divide the freshly-cooked ravioli between 2 plates or bowls and top with the fresh marinara sauce, more basil and freshly cracked pepper.