So Kool or Not Kool? Ravioli Three Ways

So Kool or Not Kool?  Kool... I did NOT like the wonton wrappers :( 
Picky Eater's Opinion?  Kool... Favorite was the Cheese version

I have never made homemade ravioli before, but I LOVE, LOVE, LOVE pasta, so I was very anxious to try this recipe.  I have also never worked with Ricotta Cheese before.  I make a mean lasagna, but I use cottage cheese and not ricotta cheese.  I like it, but I don't Love ricotta cheese.  I was pleased with how easy this recipe was to make.  Much easier than I thought it would be.  While I didn't like the wonton wrappers (it was more of a texture thing for me), I may have the confidence to make a ravioli recipe where I make the pasta from scratch :) 

Ingredients for one of the raviolis

Egg, Parmesan and Ricotta Cheese

This was very easy to make and I was fortunate enough for JMS to help me.  (I also signed him up for his cooking class next weekend and he is SUPER excited).

We used spinach instead of the arugula it called for because that is what we had in the house.  I meant to grab some arugula last time we were at the Farmer's Market, but I forgot, so we went with what we had.

Wilting the Spinach

JMS is dicing the spinach once it wilted.  

Egg wash for each of the ravioli

The spinach ravioli was my favorite and I even got HAS to eat some of them.  Normally, he removes anything that could possibly be a leafy vegetable (cooked down or not) from his plate and refuses to eat it.  He did ask me "Mommy, why didn't you give me the ones with only cheese in them?  I like those best... you know that Mommy." 

The spinach ravioli was equally easy to make.

Assembling the Ravioli

For my own personal ravioli, I cut off the excess wonton wrapper because i didn't like it.  I thought when I was making the ravioli that I brought it all the way to the edge, but when it cooked down a little bit, I realized there was a good bit of wonton wrapper left over.  I did NOT eat that after the first bite.  However, the ravioli was really good when it was the ravioli without excess wonton.  To me, the other down side of this recipe was cooking 5 at a time.  In retrospect, I would have had 3 - 4 pans of ravioli cooking at a time, so that I could have all of the ravioli completed at one time.  We also made the egg yolk ravioli and drizzled them with olive oil.  They were very good, and a way I would never have thought of to make ravioli, but there was WAY TOO MUCH WONTON WRAPPER :(    This does inspire me to try ravioli from scratch.
You never know... Stay Tuned :)