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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Tuesday, January 30, 2007

Who needs Chef Boyardee?

I have a long list of cooking techniques and recipes that I want to try out. On that list, making fresh pasta falls somewhere between tossing my own pizza dough and making homemade marshmallows. They're all things that I'd like to do, but (don't read any further, Giada!) I can assure you I won't be on my death bed lamenting all the fettuccine I never made if I don't manage to get around to it.

Thankfully, there are people who would love nothing more than to send me some gourmet, almost-as-good-as-homemade
marshmallows (for a fee, of course). I'm also grateful that the good folks at Barilla keep me well-supplied with pasta. But every now and again, I get a hankering for ravioli. Whether it's stuffed with ground meat, ricotta cheese and basil or pumpkin and nutmeg, nothing says comfort food like a plate full of those little pillows of goodness. Want ravioli tonight? Stop by the grocery store and grab some wonton wrappers. Yes, I said wonton wrappers. They are great when you want the taste and texture (although it's a tad thinner) of ravioli but you don't have the time to make the dough. Just stuff, seal (with a little water and egg as the "glue"), boil for a few minutes and you're good to go! (Be sure to cook/brown the mixture first if it contains meat.) And this is a great (but messy) chance to let the kiddies help out in the kitchen!

Here's one great example:

Easy Ravioli (Or maybe we should call it Easy Wonioli. Or Ravitoni. Too over the top, huh?)
1/2 lb ground turkey (or chicken, beef, etc... or vegetarians can omit increase amount of cheese)
1 egg, beaten
1/4 cup parmesan cheese
1/4 cup mozzarella cheese
1 cup ricotta cheese
1 tsp fresh oregano, chopped (use about half that of dried)
1/2 teaspoon salt
Pepper to taste
1 egg plus 1/2 tablespoon water, whisked together
1 jar of your favorite marinara
1 pack wonton wrappers

Brown the ground turkey, until no longer pink. At the same time, dump your marinara sauce into a saucepan and get that heating. You should also get a large pot of water going so can boil the ravioli (salt the water well once it's boiling).

In a large mixing bowl, stir together the turkey, ricotta cheese, egg, parmesan, mozzarella cheese, oregano, salt and pepper.

Place filling (teaspoon or so, be careful not to overfill) on one side of wrapper. Brush with egg wash. Fold opposite side over to cover filling to a create a triangle. Press to seal edges and remove air. Place ravioli on a baking tray sprinkled with a little flour (like 1/4 cup or so) to prevent sticking. Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes.
Carefully remove the ravioli from the water with a slotted spoon and serve with sauce.

Best dishes!


1 Comments:

at 5:59 PM Anonymous Anonymous said...

I've made won-ton wrapper ravioli, and it turns out great!!!!

 
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