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Fresh mozzarella and asiago ravioli with creamy tomato vegetable sauce
Posted on Thu, April 9th, 2009
1 package fresh won ton skins (see note)
1 8-ounce. container fresh mozzarella, pearl size, if larger, cut into 1/2-inch cubes
1 cup shredded Asiago cheese
water for sealing edges
a few teaspoons olive oil
Creamy tomato vegetable sauce
29-ounce can crushed tomatoes
1 cup water
1 large carrot, grated
1/2 red pepper, chopped fine
a few handfuls fresh spinach, chopped fine
sea salt to taste
1 teaspoon rosemary
1/2 cup half-and-half
For the sauce: Combine all of the ingredients except the half-and-half a pot and cook over low heat, stirring. Keep warm over low heat while you cook the raviolis. Add half-and-half to the sauce before serving.
Assemble the ravioli. Place three mozzarella pearls and 1/2 teaspoon Asiago cheese in the center of one wrapper. Dip a finger into a small bowl of water and moisten the edges. Fold into a triangle. Run water over the edges after folding to ensure they are sealed. Use a fork to crimp the edges. Place on a cookie sheet, covered with a damp kitchen towel. Do not overlap raviolis or they will stick together. Assemble the rest of the ravioli. Keep covered until you are ready to cook them. Bring a pot of salted water to a boil. Add a swirl of olive oil to prevent sticking, and reduce heat to a gentle boil. Add raviolis with a slotted spoon, about eight at a time. Cook for 3 minutes, turn over and cook for another minute. Remove the ravioli, and keep in a covered dish while you cook the rest.
To serve: Ladle a bit of the sauce into a shallow pasta or soup bowl, and place the ravioli on top. Serve extra cheese at the table.
Note: Fresh packaged won ton skins are available in most grocery stores. Look in the produce department, near the tofu.
This recipe is from The Spotlight’s food columnist Caroline Barrett. She is the mother of three children, Lucy, age 9, Zoe, age 7, and Elliot, age 4.
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Posted on Thu, April 9th, 2009
1 package fresh won ton skins (see note)
1 8-ounce. container fresh mozzarella, pearl size, if larger, cut into 1/2-inch cubes
1 cup shredded Asiago cheese
water for sealing edges
a few teaspoons olive oil
Creamy tomato vegetable sauce
29-ounce can crushed tomatoes
1 cup water
1 large carrot, grated
1/2 red pepper, chopped fine
a few handfuls fresh spinach, chopped fine
sea salt to taste
1 teaspoon rosemary
1/2 cup half-and-half
For the sauce: Combine all of the ingredients except the half-and-half a pot and cook over low heat, stirring. Keep warm over low heat while you cook the raviolis. Add half-and-half to the sauce before serving.
Assemble the ravioli. Place three mozzarella pearls and 1/2 teaspoon Asiago cheese in the center of one wrapper. Dip a finger into a small bowl of water and moisten the edges. Fold into a triangle. Run water over the edges after folding to ensure they are sealed. Use a fork to crimp the edges. Place on a cookie sheet, covered with a damp kitchen towel. Do not overlap raviolis or they will stick together. Assemble the rest of the ravioli. Keep covered until you are ready to cook them. Bring a pot of salted water to a boil. Add a swirl of olive oil to prevent sticking, and reduce heat to a gentle boil. Add raviolis with a slotted spoon, about eight at a time. Cook for 3 minutes, turn over and cook for another minute. Remove the ravioli, and keep in a covered dish while you cook the rest.
To serve: Ladle a bit of the sauce into a shallow pasta or soup bowl, and place the ravioli on top. Serve extra cheese at the table.
Note: Fresh packaged won ton skins are available in most grocery stores. Look in the produce department, near the tofu.
This recipe is from The Spotlight’s food columnist Caroline Barrett. She is the mother of three children, Lucy, age 9, Zoe, age 7, and Elliot, age 4.
Readers had this to say
Nobody has made any comments about this yet... you could be the first. Comment about this article.