Add the oil to a small saucepan over medium heat. Stir in the minced garlic and crushed red pepper and cook, stirring often for about 1 minute. Transfer the garlic oil to a small bowl and set aside.
In large bowl mix together the ricotta, Parmesan, egg, salt, and black pepper. Set aside.
Start bringing a large pot of water to a boil over medium-high heat.
Lay half (6) of the egg roll wrappers out flat on a large cutting board then spoon a liittle less than 1 TBSP of the cheese mixture 1-inch away from each side of the egg roll wrapper so that you have 4 spoonfuls of cheese on each egg roll wrapper in a grid pattern.
Brush a little water onto the places of the egg roll wrappers that dont have cheese on them.
Place the remaining egg roll wrappers on top and press and run your fingers around the edges and around the cheese lumps to seal them in and remove any air pockets.
Cut the egg roll wrappers in a grid pattern using a pizza cutter or sharp knife so that you end up with 24 raviolis.
Use a spautla to lower the raviolis one at a time into the boiling water and boil for about 1 minute or until they float to the top of the water. Transfer the cooked raviolis to a large serving bowl drizzle a little of the garlic oil over the raviolis as you transfer them to the bowl to keep them from sticking together. Continue cooking the remaining raviolis the same way.
Drizzle any remaining garlic oil over the raviolis and gently toss to coat.
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