I discovered wonton skins a couple of months ago. I of course have been watching chefs on food television using them to make home made raviolis for a while now. I have always thought, “what a great idea- and so easy”, but for whatever reason, I have never done it myself. I made dumplings at home for the first time- a huge hit with Sia- she loved them. Actually, I was packing lunch for camp last week and she saw the store bought dumplings being cooked and asked me if I could make the homemade ones- what better compliment can I get!!

After the dumpling success I was very excited to make homemade raviolis. A few days ago I took the leftover wonton skins out of the freezer and went to the store to buy fresh ricotta cheese. I love being able to buy the fresh variety- the already packaged ones are absolutely fine- but you can’t beat the fresh kind.

Around the same time, I was watching ‘Live with Regis and Kelly‘ and Regis was talking about eating a ravioli dish with sage. Well, I thought- “I have sage in my herb garden”. That is how this recipe came about. I mixed a few different fresh herbs in the ricotta mixture including the sage. I added an egg to bind the mixture and lots of parmigiano reggiano cheese- you really can’t go wrong with any of these ingredients. I served the raviolis in a light tomato sauce- will be talking about it this Wednesday in ‘The Local‘.

The raviolis were absolutely delicious!- I am not exaggerating- the filling was soft and creamy; the wonton skins were perfect used as pasta. For the first time, we ran out of the main entree- everyone gobbled it up and wanted more. Sia gave it a thumbs up!! The adults washed the raviolis down with a yummy merlot- it was a great dinner…

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