Author Notes
These baked ravioli have the advantage over boiled ravioli that they don't come apart in the cooking process. They also bring a different flavor and texture to a classic Italian dish. Not necessarily an improvement; but an extremely tasty variation. The egg roll wraps are delicious and flaky when baked. —Tom and Anita Morgan
Ingredients
- For the Raviolis
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1-2 tablespoons
extra virgin olive oil
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3 cups
mixed mushrooms; shitake, chanterelle, porcini, etc, chopped small
-
2 tablespoons
leeks, white section, chopped small
-
2 tablespoons
shallots, chopped small
-
3
large garlic cloves, chopped small
-
2 tablespoons
chives, chopped small
-
1 pinch
red pepper flakes
-
1/2 cup
white wine
-
6
of 6”x6” egg roll wrappers
-
3/4 cup
pesto sauce (recipe to follow)
-
1
egg, beaten
-
2 tablespoons
flour
- For the Pesto Sauce
-
Fill the small Ninja Blender or regular blender with washed and stemmed freshly picked basil leaves.
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Pour in a couple of glugs of extra virgin olive oil.
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Put in a small handful of lightly browned pignolis(pine nuts).
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Add a couple of tablespoons of grated Parmesan.
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Add several skinned cloves of garlic.
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Add a pinch of red pepper flakes and a pinch or two of salt.
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Pulse blend until fairly well mixed.
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Taste and check texture.
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Add salt if needed.
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Note: The amount that you add depends on how it tastes to you. Be careful, but be bold as you have to adjust almost every recipe to your own taste and this is a great way to practice.
Directions
-
Chop the leek, scallion and shallots and sauté in a ten inch pan in the olive oil for about 5 minutes on med-low heat. Add the chopped mushrooms and garlic and sauté another 2 to 3 minutes.
-
Add the wine and reduce over med-low heat until liquid evaporates.
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On a floured cutting board, lay out a wrapper; spoon about 2 T of filling on one half avoiding the 2 edges. Brush the beaten egg on the two edges, fold the wrapper over to form a triangular ravioli and use the back of a fork to press the two edges together. Repeat for other wrappers.
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Place folded wrappers on a lightly oiled cookie sheet; brush beaten egg on top of each ravioli and place sheet in the oven about 10” from the top baking element. Cook at 425* F for 10 minutes or until brown enough on top.
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Lightly warm the pesto sauce until starting to bubble.
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