Feta Cheese Ravioli in Tomato Butter Sage Sauce

Creating homemade ravioli from scratch may seem like a difficult task. But I have found this simple technique for making good ravioli without breaking a sweat and it’s it's....Wonton Wrappers…Ta-Dah!!! Yep, wonton wrappers that you get from your grocery store are the way to go if you don’t want to spend hours rolling, kneading, stretching and cutting out homemade pasta dough. I love ravioli when it’s made with fresh pasta, but it just takes so long to make and I usually don’t have that much time. Using wonton wrappers or pasta sheets give me the ability to make ravioli at home in minutes. Yeah, I know I may be cheating a little, but I prefer to take the easy way out. Besides, all I have to do now is worry about the stuffing and the sauce.

To prepare the stuffing was a piece of cake. Remember it’s Friday so I like to keep things simple, healthy but good and tasty. So, I purchased some Italian vegetarian sausage and some feta cheese from my local grocery store. I opened the sausage package and broke it apart in the pot. I cooked the sausage until it got brown. Vegetarian sausages are already precooked so I was not trying to cook them just adding a little color. I mixed the sausage with the feta and created this crumble mixture to be place in the center of the wonton wrappers. See, I told you guys this is a piece of cake. Stuffing is done.

Now, it’s time to prepare the sauce that took no time to make.  This sauce was savory and effortless.  The sauce was made from just a few ingredients like ripe cherry tomatoes cooked down into hot nutty brown butter and garlic, with chopped fresh sage and a splash of cream making it a rich background for this delicious ravioli to sit in. Mmmm, this sounds good.  And it took me no time to make. Sauce is done.

Ingredients:

Wanton wrappers

Feta Cheese

Vegetarian Italian Sausage

Egg wash

Bring water to a boil in a large pot of salted water.

Place 1 tablespoon of mixture in the center of the wonton and brush the edges with egg wash. Place second wonton wrapper on top of the first and press the edges down to seal. Once water comes to a boil reduce heat. At gentle boil, place wonton ravioli one at a time. Don’t overcrowd pasta. Cook pasta until it becomes translucent or about 3 minutes.  Remove from water and place in sauce.

Sauce: To thin out the sauce add some of the pasta water from the ravioli

2 pounds Cherry Tomatoes, cut in half

3 tablespoons of butter

1 tablespoon of olive oil

2 cloves of garlic
2 tablespoon tomato paste

Fresh Chopped Sage, 7 leaves

4 tablespoon of cream

Honey, to sweeten the sauce a little (removing some of the bitterness from the tomatoes)

Sea Salt and Black Pepper for taste
Pinch of Cayenne Pepper (optional)

Tip for Removing the Tomato skins:  I like to remove the skins from my tomatoes before cooking them. Boil water. Dip the cherry tomatoes in the boiling water for up to 60 seconds or until skin splits. Then place them in cold water. Remove the skins from the cherry tomatoes. Cut in half.

On medium high heat, Place olive oil and butter in pan. Once butter starts to brown place tomatoes and garlic in the pot. Cook the tomatoes down. Add the sage and salt and pepper. Taste, if it’s a little bitter you can add a little honey. Add cream and simmer for 10 minutes. Serve over ravioli. 

Make Fridays A Little More Special Than Normal!!