Halfway Homemade Ravioli

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 24 egg roll wraps (approximately one package)
• spinach or ricotta cheese

Recipe

• 1 make sure that you have a single sheet of dough.
• 2 place a teaspoonful of filling in the middle.
• 3 wet the bottom edge with cold water (about 1/4"), fold the top of the pasta over the filling and press down with your finger to seal the bottom.
• 4 make sure that the seal is complete so that the filling can't leak out while you are cooking the ravioli.
• 5 you can also use the tines of a fork it the edge isn't holding.
• 6 continue until you have enough ravioli for the number of people you are serving - between 6 and 12 each, depending on whether you are serving the ravioli as a first or main course, how heavy the sauce, your guests' index on the 'noble trencherman' scale.
• 7 these ravioli are pretty tasty and can sometimes inspire dilatory eaters to greater efforts.
• 8 set ample water to boil in a large pot.
• 9 when the water is boiling, add a t or 2 of salt, return the water to the boil, and start putting in the ravioli, a few at a time.
• 10 these cooked quickly - about a minute (they float right to the top and become translucent).
• 11 lift them out individually with a slotted spoon, and flip them separately onto a clean dish towel to dry.
• 12 you can arrange them in heated separate plates and ladle the sauce on individually or put them all in a heated serving dish (a trick is to put a tablespoon or two of your sauce in the bottom of the dish before you put in the ravioli), stir, and serve.