Heart Shaped Ravioli

So here's the thing about homemade pasta: it intimidates me.

I've never made homemade pasta, but I suppose someday soon my curiousity will trump my apprehension. Until then, I've found a secret weapon in homemade ravioli-making:


Egg roll wraps make a beautiful ravioli that you can fancy up to your heart's content.

Follow these easy steps to make your own ravioli, perhaps for Valentine's Day on Monday...

Heart Shaped Ravioli

1 package Nasoya Egg Roll or Won Ton Wraps
3/4 cup ricotta cheese
2 teaspoons fresh herbs (I used Italian Parsley--but you can mix in basil or oregano too)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
2 tablespoon freshly grated Parmesan cheese
1-2 tablespoons marinara sauce (optional--I used some to add a bit of extra zest)

Place the wraps on a cutting board and using a cookie cutter, cut pair of wraps into shapes:



Mix the remaining ingredients together and place an approximate teaspoon full on the middle of each heart, being careful to allow a border to press the sides together:



Using your finger, spread some water on the "top" heart as well as the border of the bottom heart:


Press the sides together to adhere:



Boil for 2-3 minutes. Serve with your favorite pasta sauce. I used a new family favorite Roasted Red Pepper and Eggplant Sauce, one I will share soon.


The sky is the limit on shape selection. G already has a request pending for train ravioli.

Life is sweet,
SPC