Ghost Purse Ravioli
Ingredients
**For the Ravioli:**
- 1/2 cup whole-milk ricotta
- 1/4 cup grated Parmesan
- 2 tablespoons finely chopped peeled or unpeeled pear
- 1/2 teaspoon kosher salt
- Pinch of grated fresh nutmeg
- 1 large egg
- 1 12-ounce package wonton wrappers
**For the Sauce & Assembly:**
- 1 cup heavy cream
- 1/2 cup grated Parmesan plus more for serving
- 1/4 teaspoon kosher salt plus more
- Chopped fresh parsley for serving (optional)
Instructions
**For the Ravioli:**
- In a large bowl, mix together the ricotta, Parmesan, pear, salt, and nutmeg. In a small bowl, whisk the egg with a splash of water.
- Arrange the wonton wrappers on baking sheets and brush them with the egg wash. Spoon about 1/2 teaspoon of filling in the center of each wrapper.
- Gather the sides of the wrapper and press them together to form a shape resembling a ghost. Repeat with the remaining filling and wrappers. Freeze them for at least 30 minutes or up to 2 weeks.
**For the Sauce & Assembly:**
- In a medium skillet over medium-high heat, bring the cream to a simmer. Cook, stirring occasionally, until slightly thickened, about 1 to 2 minutes. Reduce the heat to low and whisk in the Parmesan and salt until the cheese melts.
- Bring a large pot of salted water to a bare simmer. Working in batches, drop in the ravioli and cook until they float and turn slightly translucent, about 2 to 3 minutes (you can test one to see if it’s al dente).
- Pour some sauce on a platter. Using a slotted spoon, transfer the ravioli to the platter. Continue layering ravioli and sauce. Sprinkle with more Parmesan and parsley, if using, before serving. Enjoy!