Wonton Wrapper Ravioli

This is my first posting on my new blog. This blog is going to be a recipe diary of my wheat and sugar free cooking explorations. I hope you enjoy!

I've been on this wheat-free/sugar-free thing for a while now. One thing that has really got to me is the quality of gluten free pasta. The texture is too slippery and it doesn't hold sauce. So I am embarking on a pursuit of the perfect pasta.

Won Ton Ravioli

For the pasta
Wonton wrappers (used for soup wontons)
250g Ricotta cheese
1-2 Shallots, finely diced
1 bunch of spinach, lightly steamed

For the sauce
1 tbsp olive oil
1 onion
1 clove garlic
200g of mixed cherry tomatoes
1 bunch of basil
cheese to serve

Ravioli preparation (begin night before).
Squeeze any remaining water out of the steamed spinach. Combine spinach, shallots and ricotta cheese in a bowl.
Put a small teaspoon of mixture onto wonton wrapper, touch the outside edge with a wet pastry brush and fold in half. Repeat process until all ricotta mixture is finished. Freeze overnight ensuring ravioli do not stick together (lay them out on baking paper). The ravioli are best boiled when they are frozen as they will hold their shape better.

Sauce preparation (on the night) Add oil and onion to frying pan, cook onion until just beginning to brown. Add garlic and tomatoes. Cover and simmer for 10 minutes or until some of the tomatoes have mushed up. I used yellow pear tomatoes and standard red cherry tomatoes and the yellow ones tended to loose their form first- making a nice yellow sauce highlighted with glossy red cherry toms.

In a large pot of salted boiling water put the ravioli for 5 minutes. Depending on size they might need less so keep your eye on them.

Combine and serve topped with basil and cheese of your liking.