Shortcuts: Fresh ravioli from scratch will impress

This recipe has been on the back burner for several weeks taking quite a few laps through my test kitchen.

I had hoped to run it as a special Valentine's Day dinner, but it didn't quite make the cut. Friends who tried test samples have been eagerly awaiting my results.

This will take a little effort on your part, but stick with me for the rewarding finish. My notion was to create ravioli that tasted like a cross between lasagna and pizza.

To keep it simple, I used wonton wrappers for the "noodle." A combination of ricotta, egg, grated cheese and pepperoni made up the filling. The process is easy if you like working with your hands. The results: delicate pockets that are the lightest, freshest ravioli you've ever tasted.

To create these ravioli squares, place one slice of pepperoni, I use turkey pepperoni, topped with a teaspoon of filling in the center of one wonton wrapper. After wetting the four outsize edges with a fingertip of water, top with a second wrapper and press to seal. This will result in about two dozen individual ravioli. They are large, so six ravioli provide an ample serving.

After the initial preparation, the ravioli must be frozen before cooking. Once frozen, they will cook in about five minutes in boiling water.

Top cooked ravioli with a simple marinara sauce or a fresh raw sauce of tomatoes, garlic, olive oil and basil made in your food processor or blender. Toss raw sauce with cooked, drained ravioli before plating. The hot, cooked ravioli warms the sauce as it's tossed.

This elegant made-from-scratch entrée will make you look like a pro!

WONTON RAVIOLI

48 wonton wrappers

24 slices pepperoni

2/3 cup ricotta cheese

¼ cup shredded Asiago cheese

½ cup grated Parmesan

1/8 cup egg substitute (optional)

1 tablespoon dried Italian seasoning blend

Combine ricotta, Asiago, Parmesan, egg (if using), and seasoning. Blend well.

On a work surface, lay one wonton wrapper at a time. (Keep remaining wrappers in package to keep from drying out.) Use fingertip dipped in water to moisten outside edge of wrapper on all four sides. Top a pepperoni slice with a teaspoon of cheese mixture. Place in center of moistened wrapper and top with another wrapper. Press to remove any air pockets and seal all four sides. Place on baking sheet. Repeat with remaining wrappers and filling.

Place baking sheet in freezer for 1 hour. When frozen, place individual ravioli in freezer bag and store until needed. Boil frozen ravioli, 12 at a time, in 4 quarts of salted water for 3 to 5 minutes stirring occasionally.

Ravioli will rise to the top when done. Serve topped with marinara or raw sauce.

Makes approximately 4 servings.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan. She can be reached at makauchak@comcast.net.