Ghost Purse Pear Ravioli (Print-Friendly Version)
Creamy ricotta and pear filling wrapped in wontons, finished with Parmesan cream for a festive touch.
# What You'll Need:
→ Filling
01 -
120 g whole-milk ricotta cheese
02 -
25 g grated Parmesan cheese
03 -
15 g finely chopped pear, peeled or unpeeled
04 -
2.5 g kosher salt
05 -
pinch freshly grated nutmeg
→ Ravioli Assembly
06 -
1 large egg
07 -
1 (340 g) package wonton wrappers
→ Sauce and Garnish
08 -
240 ml heavy cream
09 -
50 g grated Parmesan cheese, plus extra for serving
10 -
1.5 g kosher salt, plus more as needed
11 -
chopped fresh parsley, for garnish (optional)
# How to Make It:
01 -
Combine ricotta, Parmesan, pear, salt, and nutmeg in a large bowl. Mix until evenly blended.
02 -
In a small bowl, beat the egg with a splash of water to create an egg wash.
03 -
Arrange wonton wrappers on baking sheets. Brush each wrapper lightly with egg wash. Place approximately 2.5 ml of filling in the centre of each wrapper.
04 -
Gently gather the edges of each wrapper and press to seal, forming a pouch resembling a ghost. Repeat with remaining filling and wrappers.
05 -
Arrange shaped ravioli in a single layer and freeze for at least 30 minutes or up to 2 weeks.
06 -
Heat heavy cream in a medium skillet over medium-high heat and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 1 to 2 minutes. Lower heat and whisk in Parmesan and salt until fully melted and smooth.
07 -
Bring a large pot of salted water to a gentle simmer. Working in batches, add frozen ravioli and cook until they float and become slightly translucent, 2 to 3 minutes. Remove with a slotted spoon.
08 -
Spread some cream sauce onto a serving platter. Place cooked ravioli onto the platter, layering with additional sauce. Garnish with extra Parmesan and chopped parsley, if desired, and serve immediately.
# Additional Tips:
01 -
Leftover wonton wrappers can be used for additional starters, such as tuna nachos. Uncooked ravioli may be frozen for up to two weeks.
02 -
For best results, cook ravioli from frozen rather than thawing.