Even though I am a day late.
I am so happy that it has officially begun.
I am so over winter, like seriously over winter!!!
Have you ever made homemade ravioli?
It is super easy.
The possibilities are endless and I mean endless.
I kept these pretty simple with just ricotta and mozzarella.
The flavors all in the pesto here.
I hope everyone enjoys the sun and have a fantastic weekend!
1 cup ricotta
1/4 cup grated mozzarella
1 egg, lightly beaten
Salt and pepper
40 square wonton wrappers
1 cup of your favorite pesto
1 cup frozen baby peas thawed
1/8 cup chopped sun dried tomatoes
In a bowl, combine the ricotta, mozzarella, and egg. Season with salt and pepper.
Line a baking sheet with parchment or wax paper. Arrange 10 wonton wrappers on a clean work surface. Top each with a rounded teaspoon of filling. Moisten the edges with water and, working with 1 at a time, fold in half to form triangles; press down around the filling to seal. Transfer the ravioli to the prepared baking sheet in a single layer. Repeat with the remaining wrappers.
In a large pot of boiling, salted water, drop in the ravioli in 2 batches, letting the water return to a boil between batches. Cook until the ravioli float to the surface, about 3 minutes per batch; strain.
Divide the ravioli among 5 plates, drizzle with pesto sauce, sprinkle peas and top with sun dried tomatoes and parmesan cheese.