I undertook one of the bigger cooking adventures I’ve ever made this week: Homemade ravioli. That is to say, I put together the filling and made the ravioli with the filling and then put them into some wonton wrappers to complete the parcel. Let’s review.
Cooking the filling: Success. I used a pork, veal, ground beef mixture (meatloaf mix, as it’s called) with some ricotta, marinara, peas, salt, pepper and parsley. This was a quality filling.
Deposited the filling into the noodles: Success
Used beaten egg whites to use as a glue to stick the top and bottom wonton wrapper together: Success
After refrigerating, boil the assembled ravioli: DISASTER
This is a forgiving picture, because of the sauce on top, as well as the cheese, but on the edges, you can see what looks more like pasta rags than well assembled ravioli. They looked so good going into the water, but the wonton wrappers thinned out quickly, and some broke. In other cases, the seal wasn’t as complete as I would hope, and things would leak out.
The taste was on point for whichever ones I could actually rescue, but it was a mess.
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