Description
Delightfully whimsical Ghost Purse Ravioli filled with creamy ricotta, Parmesan, and sweet pear, paired with a luscious Parmesan cream sauce. This unique handmade ravioli shaped like little ghosts is perfect for an elegant dinner or a festive gathering, offering a perfect balance of savory and subtly sweet flavors.
Ingredients
Scale
Ravioli Filling
- 1/2 cup whole-milk ricotta
- 1/4 cup grated Parmesan
- 2 Tbsp. finely chopped peeled or unpeeled pear
- 1/2 tsp. kosher salt
- Pinch of grated fresh nutmeg
- 1 large egg
- 1 (12-oz.) package wonton wrappers
Sauce & Assembly
- 1 cup heavy cream
- 1/2 cup grated Parmesan, plus more for serving
- 1/4 tsp. kosher salt, plus more
- Chopped fresh parsley, for serving (optional)
Instructions
- Prepare the Filling: In a large bowl, combine the ricotta, Parmesan, finely chopped pear, kosher salt, and grated nutmeg until well mixed. In a small bowl, whisk the egg with a splash of water to create an egg wash.
- Form the Ravioli: Arrange wonton wrappers on baking sheets and lightly brush each wrapper with the egg wash. Spoon approximately 1/2 teaspoon of the filling into the center of each wrapper. Gather the sides of each wrapper gently and press them together to form a ghost-like shape. Repeat this process with the remaining wrappers and filling. Freeze the formed ravioli for at least 30 minutes or up to 2 weeks to set.
- Make the Sauce: In a medium skillet over medium-high heat, bring the heavy cream to a gentle simmer. Cook, stirring occasionally, for 1 to 2 minutes until the cream slightly thickens. Lower the heat to low and whisk in grated Parmesan and kosher salt until the cheese melts entirely and the sauce is smooth.
- Cook the Ravioli: Bring a large pot of salted water to a gentle simmer. Working in batches, carefully drop the frozen ravioli into the water. Cook until they float and become slightly translucent, approximately 2 to 3 minutes. To ensure perfect doneness, remove one ravioli to test for an al dente texture.
- Assemble and Serve: Spoon a thin layer of the warm Parmesan cream sauce onto a serving platter. Using a slotted spoon, transfer the cooked ravioli onto the sauce. Continue layering ravioli and sauce until all are served. Garnish with additional grated Parmesan and chopped fresh parsley if desired. Serve immediately to enjoy the creamy, delicate flavors of the dish.
Notes
- Wonton wrappers can be found in most grocery stores or Asian markets and make shaping ravioli quick and effortless.
- Make sure to freeze the shaped ravioli before cooking to help them hold their form during boiling.
- Test one ravioli first to avoid overcooking; cooking times may vary slightly depending on size and thickness.
- This recipe is best served fresh but ravioli can be frozen for up to two weeks for later use.
- For a lighter sauce, substitute half-and-half for heavy cream, though the sauce will be less rich and thick.
Nutrition
- Serving Size: 1 serving (approx. 6 ravioli with sauce)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 14 g
- Cholesterol: 105 mg
