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A note on the title. I felt like this should be billed as some kind of crap Semi-Homemade post in order to be honest, but look, not only is it not realistic to make fresh pasta for ravioli on a regular basis (or ever, if you don’t want to get homicidally angry at a pasta machine), but this cheater version tastes really good. It seems bizarre to employ a prepared food from a completely different cuisine to make ravioli, but somehow it jus works. The secret (or totally non-secret) is wonton wrappers! Or as a friend accidentally texted, wanton wrappers. Just naughty enough.

We had a bit of a ravioli party, all inventing our own frankenstein ravioli shapes and devouring the results. I highly recommend this activity for a fun dinner party or for kids (not that I have them). It’s easy and really satisfying when you’re done!

This time around, beet filling was the choice, but then my mind started racing, thinking about all the delicious fillings one could use instead. Winter squash, pumpkin, a whole egg yolk (zomg), herbed ricotta, NUTELLA, and the list goes on and on. Not to mention sauces, which in this case consisted simply of brown butter with fried sage, but could again run the gamut from pesto to bolognese. What I’m saying is, get creative. You basically can’t fail.

In the photo, I served the ravioli over some purple kale, sauteed with lots of garlic and red pepper flakes.

Instructions after the jump!

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