Sometimes recipes are created after a case of sticker shock. A few weeks ago I spotted a new line of ravioli and pasta sauces at the supermarket. These ready-made meals looked inviting but the $8 price tag didn’t. I walked away, shopping cart empty, but in the back of my mind thought about creating my own combo of delicious pasta and sauce.
While I don’t have a pasta machine, or the patience and time to make my own, I had seen lots of recipes for ravioli using won ton wrappers. So this is what I came up with. Cheese ravioli with a mushroom stroganoff sauce. Any leftover sauce…should you have any, can be thinned down with more milk or stock and turned into a soup. I’ve also made an extra batch of the ravioli and stored in the freezer.
Just add a side dish of steamed green beans and I think you have a meal worthy of a gourmet restaurant.
For the ravioli-
1 12 ounce package of won ton wrappers
1 cup ricotta cheese
¼ teaspoon onion powder
¼ teaspoon garlic powder
Salt and pepper
1 cup shredded sharp cheddar cheese or any other strong flavored variety
For the stroganoff sauce-
1 12 ounce package mushrooms, washed and sliced
1 small onion, peeled and finely chopped
2 tablespoons butter or low fat spread
1 tablespoon of fresh or 1 teaspoon dried dill
1 teaspoon paprika
2 tablespoons flour
1 1/2 cups milk
Salt and pepper
To make the ravioli
In a medium sized bowl, add the ricotta cheese and slowly blend in the onion and garlic powder, salt and pepper and finely fold in the shredded cheese.
Place one won ton wrapper on the counter top and put about a tablespoon of the ricotta mixture on top. Brush some water around the edges of the wrapper and place another one on top and seal the edges together.
Place on a plate and continue until all the wrappers and cheese mixture are gone.
For the sauce
In a saucepan and over medium high heat, add the butter, let it melt and then add the mushrooms and onion. As mushrooms absorb moisture and fat, you might need to add some more butter, oil or if you want to lower the fat content, some veggie stock.
Cook until the mushrooms and onions are soft and slightly browned.
Stir in the dill and paprika and cook for another few minutes.
Add the flour and make sure everything is coated.
Slowly add the milk, stirring constantly to prevent lumps. Season to taste with salt and pepper.
Depending on how thick or thin you want the sauce, either add more flour or milk or even stock.
Set aside while you cook the ravioli.
In a large saucepan bring salted water to a boil and add about four or five pieces of ravioli at a time. They’re ready when they float to the top. Place them on a plate and try not to let them touch until they’re slightly cooled.
Continue cooking the ravioli and then place them on a platter.
Reheat the sauce and pour in it over the ravioli. Sprinkle on more dill and paprika.