Pink and Green Ravioli Made Easy

3 Feb

With Valentine’s Day approaching I thought you could use just one more pink recipe *wink, wink*  yes, I know your thinking  “Pink pasta again??” My answer is’ “Yes people, more pink pasta…can you really have too much pink?” My last post on Pink Pasta was a bit more complicated, this one is easy!

This is a really easy way to wow your family.  Are the kids asking for pasta AGAIN? OK, so give it to them but shock them this time. These are very easy ravioli made from Wonton skins and filling of your choice.We love spinach and what could be easier than frozen spinach and tofu try this on for size. If your kids are not very adventurous then just use a pinch of the lemon zest instead of a whole teaspoon.

Pink and Green Ravioli 

We like to add a little soy sauce or just some good olive oil and grated Parmesan on top.  If you have extra filling save it and add it to your scramble in the morning or drop it in some chicken broth for a good healthy egg drop spinach soup.

Filling:

1/2 pound soft silken tofu
10 oz  frozen organic spinach, thawed and drained
1 large egg
1 cup shredded Parmesan cheese
1 teaspoon lemon zest
salt and pepper
1 package Wonton skins
1 beet, peeled and diced into one inch cubes
Method
In a large pot bring about 6 cups of water and chopped beet to a boil, let simmer for 15 minutes. The water will be nice and pink.
Assemble wontons following directions below.
  • In a bowl mash all ingredients except wonton skins and beets with a fork.
  • Put about 1 tablespoon of the filling near the corner of the wonton wrapper.
  • Wet the edges of the wonton wrapper with water or beaten egg.  Pull the other corner over the filling, creating a triangle press and seal the edges together.
  • Set finished wontons on an oiled baking sheet or plate.
  • Assemble the rest until you run out of filling or wontons.  You can either cook them immediately or put them in the fridge until later in the day. Make sure that they are well covered so that they don’t dry out.
    To Cook
  • Bring water back up to a boil, add  1-2 teaspoons kosher salt . Add about 10 wontons, stir very gently and let the water come to a boil again. Cook about 4 minutes until the ravioli look droopy.
  • Lift the cooked ravioli from the boiling water with a slotted spoon and add another batch.
    Place them on a plate or shallow bowl and drizzle with olive oil to prevent sticking.
  • Keep cooking until you have cooked all the wontons. Serve at once with desired sauce.
Advertisements

One Response to “Pink and Green Ravioli Made Easy”

Trackbacks/Pingbacks

  1. Roasted Wonton Ravioli stuffed with Chestnuts and Mascarpone Cheese | LauraLovingLife - May 10, 2012

    […] Pink and Green Ravioli Made Easy (playfulpantry.wordpress.com) […]

Let me know what you are thinking!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: