WON TON RAVIOLI W RICOTTA CHEESE/MUSHROOMS IN TOMATO/COCONUT MILK SAUCE 7-13

This is the lazy man’s ravioli, using won ton wraps in the place of pasta dough. Short on labor, but not on taste, the secret is the filling and the sauce. Today the filling was dictated by the mushrooms that had to be used…it seems that is usually the case with the mushrooms I buy…I wait until the last minute. But I digress.

The sauce comes from an appetizer I shared with Amy at an Italian restaurant in Oak Park a few years ago. It was a soft, creamy tomato sauce with coconut milk added. I’ve since made it several times…without a recipe I just “judge” the amount of coconut milk to add.

INGREDIENTS:

Package of Won Ton wrappers
Diced tomatoes
Garlic
Fresh Basil, Oregano, parsley
Olive oil
Coconut milk

For the filling:
Ricotta cheese, chopped basil, oregano, thyme, and parsley
Mushrooms, finely chopped and cooked in olive oil and garlic.

PROCESS;

The filling…mix the ingredients in a suitable bowl. I used about ½ cup of ricotta cheese and one package of mushrooms and had more than enough for 24 ravioli with some left over.

Add a teaspoon of the filling to the center of a won ton wrapper, moisten the edges with water using a basting brush and cover with a second wrapper, sealing the edges with pressure from you finger. (It may take a little practice, but it is really quite simple.)

The sauce…sauté garlic in olive oil, then add the diced tomatoes and fresh basil and cook for about 15 minutes. Place in blender or food processer and blend to a creamy consistency, return to the pan and add coconut milk and cook over low heat for 10-5 minutes.

COMMENTS:

OMG…this is delicious. I know…I get carried away with my own cooking. But it really is good. The only problem with the Won Tons is their tendency to stick together, so this one of the few times I add olive oil to the water.