Ricotta and Parmesan ghost ravioli
Ghost-shaped ricotta ravioli, poached and served over tomato sauce.
Active time30 min
Cooking15 min
Total1 h 15 minResting : 30 min
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Ingredients
- 1 egg
- 20 g grated Parmesan
- 125 g ricotta
- 15 ml water
- 340 g wonton wrappers
- 0.25 g ground nutmeg
- 400 g prepared tomato sauce
- 2 g fine salt
Preparation
Mix ricotta, Parmesan and nutmeg. Beat egg with water in another bowl.
1 egg20 g grated Parmesan125 g ricotta15 ml water0.25 g ground nutmeg- mixing bowl
- whisk
Brush wonton wrappers with egg wash. Put a small mound of filling in each centre. Gather and pinch the dough around the filling to seal, leaving the edges hanging like a sheet. Place on a lined freezer tray. Freeze for at least 30 minutes.
340 g wonton wrappers- pastry brush
- freezer-safe tray
- baking paper
Warm tomato sauce with salt in a saucepan. Poach ravioli in small batches in gently simmering water for about 3 minutes until tender and slightly translucent. Lift out with a slotted spoon onto the hot sauce.
400 g prepared tomato sauce2 g fine salt- saucepan
- small saucepan
- slotted spoon
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration