Special of the Day: Ravioli Re-imagined

02 Oct Special of the Day: Ravioli Re-imagined

Sydne George Special of the Day

Sometimes all you need is a blank canvas to fill when it comes to creating something novel and appealing in the kitchen. Such is the case with ravioli. The possibilities are endless once you start thinking outside the box and imagining everything you could tuck between two layers of thin pasta to offer as an appetizer, an entrée or even a dessert dish.

Shortcuts like using wonton wrappers or phyllo sheets instead of making your own pasta will save you time when whipping up starter or dessert ravs, but the extra effort required to hand make the pasta dough is surely worth it as you will be rewarded with tender delicate pillows of palatability.

This week’s Special of the Day lineup includes a flaky fork-and-knife appetizer ravioli presented on a pool of pesto cream sauce~ a perfect way to start a meal, savory Sweet Potato Ravioli drizzled with Brown Butter and Crispy Sage Leaves to serve as an impressive entrée, and warm Chocolate Almond Dessert Ravioli with Raspberry Sauce to present as a grand finale.

Have fun creating with this week’s Special of the Day: A Roundup of Reimagined Ravioli! and recipes for Pesto Ricotta Appetizer Ravioli, Sweet Potato Sage Ravioli and Chocolate Almond Dessert Ravioli with Raspberry Sauce. Happy cooking!

Recipes and food photography by Sydne George.

Pesto-Ricotta-Parmesan Appetizer Ravioli

Pesto-Ricotta-Parmesan Appetizer Ravioli

Pesto Ricotta Appetizer Ravioli

Recipe by Sydne George

(makes 16 appetizer ravioli)

16 ounce package frozen phyllo dough (thaw one roll)

¼ cup butter, melted

For the filling:

½ cup ricotta

½ cup grated parmesan cheese + ¼ cup for tops of ravioli

2 tbsp. prepared pesto

For the Pesto Cream Sauce:

½ cup heavy cream

2 tbsp. prepared pesto

dash salt

Preheat oven to 350 degrees.

Combine ricotta, parmesan cheese and 2 tbsp. pesto in bowl. Stir to mix.

Unroll one thawed roll of phyllo dough and cut into strips, about 3 inches wide by 6 inches long.

Brush melted butter between stacks of four phyllo squares and top with a dollop of pesto filling.

Brush melted butter around filling, fold dough over filling to make a pillow and crimp with fingers to seal dough.

Brush tops of ravioli with melted butter and sprinkle with grated parmesan cheese.

Transfer to baking sheet, leaving room between ravioli.

Bake in preheated oven for 6-8 minutes until golden brown.

Remove from baking sheet and let cool slightly on cooling rack.

While ravioli are baking, make the pesto cream sauce.

Heat a medium saucepan over medium high heat.

Stir pesto and salt in until well mixed and warmed through.

Spoon pesto cream sauce on serving plates and top with a few pesto ricotta ravioli.


Pesto-Ricotta-Parmesan Appetizer Ravioli

Pesto-Ricotta-Parmesan Appetizer Ravioli

Sweet Potato Sage Ravioli

Recipe by Sydne George

(makes 12 ravioli) 

For the pasta:

1 medium sweet potato, washed and dried

2 cups flour

1 tsp. Kosher salt

3 eggs

For the filling:

¼ cup ricotta

¼ cup parmesan cheese

¼ cup salt

2 tbsp. walnuts, chopped

For the brown butter:

½ cup butter

Fresh sage leaves

Pierce sweet potato several times with a fork.

Cook in microwave for five minutes.

Turn sweet potato over and cook for an additional five minutes.

While sweet potato is cooking, stir together the filling ingredients until well-mixed.

Remove from microwave and let cool slightly.

Cut baked sweet potato in half and scoop insides out into a mixing bowl.

Add flour, 1 tsp. Kosher salt, and eggs.

Mix with dough hook until pasta comes together in a ball.

Transfer to lightly floured work surface and roll out with rolling pin until very thin or roll with pasta cutter until very thin.

Cut pasta into 3 inch by 6 inch strips.

Place a dollop of the filling on one side of each pasta strip.

Brush water around filling. Fold dough over filling to cover and make a pillow. Seal with water, pressing to crimp with a fork. Make sure each ravioli is well sealed.

Bring a pot of salted water to a boil.

Cook ravioli in boiling water until they float to the top.

While ravioli are cooking, brown the butter:

Heat a medium saucepan over medium high heat.

Add butter and let melt. Continue cooking butter, stirring occasionally until it begins to brown.

Add sage leaves to butter.

Cook butter, stirring constantly now to prevent overbrowning, until browned.

Remove from heat.

Divide ravioli among serving plates and drizzle with brown butter and sage leaves.


Chocolate Almond Dessert Ravioli with Raspberry Sauce

Chocolate Almond Dessert Ravioli with Raspberry Sauce

Chocolate Almond Dessert Ravioli

Recipe by Sydne George

(makes 12) 

24 wonton wraps

For the filling:

4 ounces almond paste

4 ounces bittersweet chocolate, chopped (or bittersweet chocolate chips)

For the Raspberry Sauce:

6 ounces fresh raspberries

1 tbsp. sugar

1 tbsp. water

1 tsp. almond extract

Coconut oil for frying

Fresh mint sprigs, for garnish

Lay wonton wraps out on work surface.

Top 12 wonton wraps with 1 teaspoon almond paste and 1 tsp, bittersweet chocolate.

Brush water around filling and lay a wonton wrapper over each mound of filling.

Press with fingers to crimp and seal edges of wontons, brushing on additional water as needed.

Heat 2 inches of coconut oil in medium saucepan over medium high heat until hot.

Fry dessert wontons in hot oil until golden brown.

Remove from oil and drain on paper towels.

Sift powdered sugar over the tops of the fried dessert ravioli.

Make sauce:

Stir together raspberries, water and sugar in medium saucepan over medium high heat until simmering.

Add almond extract, stir to combine and turn off heat.

To serve:

Spoon a pool of raspberry sauce over each plate.

Top with Chocolate Almond Dessert Ravioli.

Garnish with fresh mint sprigs.


Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.



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