1 (8-ounce) container ricotta cheese
1 (8-ounce) balls fresh buffalo mozzarella, water drained and shredded
1/2 cup freshly grated Parmesan
1 large egg
1/2 pound ground pork
1 teaspoon black pepper
2 teaspoons dried parsley
1 1/2 teaspoons dried Italian seasoning
2 tablespoons fresh chopped garlic
1/8 teaspoon dried red pepper flakes
3/4 teaspoon crushed anise seed
1/2 teaspoon paprika
2 tablespoons chopped onions
2 teaspoons salt
1 tablespoon olive oil
80-120 square wonton skins
1. In a large sauce pan add the garlic and onions in the olive oil. Cook until fragrant.
2. Add the pork, red and black pepper, parsley, anise, paprika and salt and sauté until the pork is cooked and set aside. Do not drain off any excess liquid.
3. Then combine all the remaining ingredients in a mixing bowl, stirring to incorporate.
4. Making sure that the pork mixture has cooled to room temperature, combine the meat and cheese making sure that everything is evenly mixed.
5. Take one wonton skin and spoon a tablespoon of the mixture directly into the middle on it.
6. Wet the tip of a finger and lightly moisten the edges of the skin then cover the mixture with another skin and press down on the edges where the previous skin was moistened. Make sure that all of the edges are sealed to ensure that the stuffing does not fall out during cooking.
7. Fill a pot of water ¾ full and bring to a boil. Turn heat down by half and place the raviolis into the water with a slotted spoon. As soon as the raviolis float up to the top of the water they are done.
8. Mix with the sauce or butter of your choice, enjoy!
Makes stuffing for 40-60 raviolis
This is a recipe from our friend Chef Scott Davis, The Culinary Dude who teaches awesome cooking classes to families, parents and kids in Los Altos, Sacramento, Napa, Healdsburg, Los Angeles, Sausalito and San Francisco. For more information email Scott Davis or visit www.theculinarydudeontour.com for more details.