BAKED RAVIOLI RECIPE PIONEER WOMAN RECIPES

Steps:

• Preheat the oven to 400°. Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain the ravioli. Combine the spinach and ravioli in a 9-by-13-inch baking dish and gently toss to combine. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until golden, 2 to 3 minutes (don't let the flour burn). Slowly whisk in the half-and-half until smooth. Cook, whisking occasionally, until thickened, about 7 minutes. Reduce the heat to low. Whisk in the pesto until just heated through, about 1 minute. Pour the pesto cream sauce over the spinach and ravioli. Spread with a spoon, making sure all the ravioli are coated. Sprinkle with the mozzarella and parmesan. Bake until the sauce is bubbling and the edges are browned, about 25 minutes. Let cool 5 minutes before serving.

Steps:

• Mix together the ricotta, grated parmesan, 1 egg, and salt and pepper to taste. Split into two separate bowls and set aside. In a skillet over medium heat, heat the olive oil, add the arugula and cook until wilted (this'll only take about 30-45 seconds). Remove from the skillet and chop. Allow to cool, then stir into one batch of the ricotta mixture. Set aside. In a small dish, beat together 1 egg and 3 tablespoons water. Set aside.  Bring a pot of water to a boil, then make the ravioli: Lay one wonton wrapper on the surface. Spoon a small amount (1/2 to 1 teaspoon) filling in the center of the wrapper. With a pastry brush, brush a 1/2-inch strip of the beaten egg along all four sides of the wrapper. Place a second wrapper on top and carefully press out any air bubbles as you press the top wrapper around the filling, then work your way out to the edges, lining the corners up and pressing lightly to seal. Set aside and repeat with the remaining filling and wonton wrappers. (Make both plain cheese and arugula versions.) To make an egg yolk version, separate an egg by cracking it and cupping it in your fingers, allowing the white to escape between your fingers. Once you have only the yolk in your hand, carefully set it in the center of a wonton wrapper and repeat the sealing process above. You'll have to be gingerly, but once you get the hang of it, it'll be just fine! Once the ravioli are assembled, drop them four at a time into boiling water. Cook for 3 minutes, then remove with a slotted spoon.