Capsicum & Ricotta “Ravioli”

As we move into our new house in a couple of weeks (hurrah!), I’m gradually emptying out our freezer of bits and pieces. Last week, I wondered what to do with 16 wonton wrappers. I could have made wontons, but honestly? 16 wouldn’t have been enough. I wondered about wonton soup, which is a favourite of mine (using this broth recipe as a base), but not so much of my husband’s.

Eventually, I settled on making “ravioli”. I was conscious of how bland bought ones usually are (except the ones from Waitrose…man, I miss Waitrose), so tried to make these as flavoursome as possible. Even still, I think they could have done with more parmesan cheese and slightly more seasoning, so the quantities in the recipe below are what I should have used.


Capsicum & Ricotta Ravioli – serves 2-3

2 red capsicums, quartered and deseeded
200g ricotta cheese
3 spring onions, finely chopped
2 cloves garlic, crushed
3/4 c finely grated parmesan cheese
salt & pepper
16 wonton wrappers

Place capsicums under a grill, skin-side up, and grill until the skins are blackened. Remove from the oven and wrap in cling film for a few minutes before peeling off the skins. Finely chop the flesh.

Mix with ricotta, spring onions, garlic, parmesan and seasonings.

IMG_3374Place a heaped tablespoon in the centres of eight wonton wrappers; brush the edges of each with water and seal with the remaining eight wrappers. Make sure you press out any trapped air, and that the edges are well-sealed.

Cook, in batches, in a large pot of boiling water, for 5-7 minutes, until cooked.

IMG_3378Serve with the sauce of your choosing – I chose to serve these with my standard pasta/pizza sauce, topped with more parmesan cheese.

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