Homemade Ravioli - Because You're Worth It!

Homemade Gorgonzola Ravioli with Summer Pasta Sauce.

This is one of those,"I really want to impress you", kinds of dishes.
"We're having homemade ravioli for dinner tonight.", you say casually to your dinner guests.
When they exclaim, "Homemade ravioli!? How do you have time when you work, shuttle the children to activities, AND do volunteer work?!" You reply, "Because YOU"RE worth it!"
Shhh! I won't tell if you won't tell!

I started making this dish in the early '90's. I remember because as a new teacher (1992), I had to demonstrate to a whole bunch of  teachers and admin. people that I could "teach" something. It didn't matter what, some people taught knitting. Since I was most comfortable in the kitchen, I decided to teach, "How to make homemade ravioli in 20 min." 20 years later,  those same teachers still tell me that they remember my homemade ravioli!

Homemade Gorgonzola Ravioli*
1 tub (12 oz) of ricotta
5 - 8oz crumbled gorgonzola...depending on how much you love gorgonzola cheese.
1 package wonton skins (either square or round)
Fresh basil (Taste!)
Puree the ricotta and gorgonzola in a food processor.
Add chiffonade of basil. For  "How to chiffonade" click on link.

Assembly line of ravioli

Use one won ton wrapper for the bottom and one for the top. Put about a shy tablespoon of the mixture on one skin, with a pastry brush, (or your finger) wet skin all around and top with a second skin. Press to seal and set aside on a baking sheet until all are finished.
Boil a big pot (or two) of salted water and cook ravioli for about 2-3 minutes until they bob back up to the surface. Don't over-crowd them or they won't cook as fast.
Top with Summer Pasta Sauce (see last blog)
*If you're not crazy about blue cheese, try just the ricotta, some fresh garlic and fresh basil.