Filling:.
In a large bowl mix Ricotta, spinach, egg yolk and parmesan cheese.
Salt and pepper to taste.
Ravioli:.
Place 1/2 tablespoon of filling in the center of the wonton wrapper.
Moisten edges of wonton wrapper with water.
Fold into a triangle.
Press edges to seal.
Bring large pot of salted water to boil.
Drop 12 Ravioli into boiling water at a time.
Cook until ravioli floats.
Drain well.
1 hour.
Meanwhile, make ravioli filling: In medium bowl, combine
In a 12 inch nonstick skillet, bring ravioli, water and salt to a boil over high heat.
Continue boiling, stirring gently to separate ravioli;5 minutes.
Stir in Pasta Sauce.
Cook covered over medium heat, stirring occasionally, 10 minutes or until ravioli are tender.
Stir in cream and heat through.
Melt the fat in a small cast iron skillet to a medium high temperature. (If you have a deep fryer, just use that).
Fry the ravioli a few at a time until crispy and brown, just about 2 - 3 minutes per side.
Shake half of the ravioli in a paper bag with the dry buttermilk dressing mix while they are still hot and the other half in the salt and pepper.
Serve with piping hot marinara sauce and cold buttermilk dressing for dipping.
Boil and drain ravioli.
Meanwhile heat small amount of olive oil in pan.
Saute the peppers for a few minutes, then add garlic and saute until all is done to your liking.
Remove from heat and toss with cooked ravioli. Add tomatoes and toss til mixed.
Put on serving plate and top with grated parmesan and fresh ground black pepper.
ith the rest of the recipe, stirring occasionally with a wire
he other spices are easy. Make this recipe in much larger batches
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