Description
Ghost Purse Ravioli are delicate, whimsical pasta parcels filled with a creamy ricotta and pear mixture, dressed in a luscious Parmesan cream sauce. These ghost-shaped wonton wrappers add a fun and festive touch, perfect for an elegant appetizer or a special dinner. With a harmonious blend of sweet pear and savory cheese, this recipe offers a unique twist on traditional ravioli that’s sure to impress.
Ingredients
Scale
Ravioli Filling & Dough
- 1/2 cup whole-milk ricotta
- 1/4 cup grated Parmesan
- 2 Tbsp. finely chopped peeled or unpeeled pear
- 1/2 tsp. kosher salt
- Pinch of grated fresh nutmeg
- 1 large egg
- 1 (12-oz.) package wonton wrappers
Sauce & Assembly
- 1 cup heavy cream
- 1/2 cup grated Parmesan, plus more for serving
- 1/4 tsp. kosher salt, plus more to taste
- Chopped fresh parsley, for serving (optional)
Instructions
- Prepare the Filling and Egg Wash: In a large bowl, combine the whole-milk ricotta, grated Parmesan, finely chopped pear, kosher salt, and freshly grated nutmeg. Stir until evenly mixed. In a separate small bowl, whisk the large egg with a splash of water to make an egg wash.
- Form the Ghost Ravioli: Arrange the wonton wrappers in a single layer on baking sheets. Lightly brush each wrapper with the egg wash. Spoon about 1/2 teaspoon of the ricotta and pear filling into the center of each wrapper. Gather the edges of the wrapper and pinch them together to create a shape resembling a ghost. Repeat this process with the remaining filling and wrappers. Once shaped, freeze the ravioli for at least 30 minutes or up to 2 weeks to set.
- Make the Parmesan Cream Sauce: In a medium skillet over medium-high heat, bring the heavy cream to a gentle simmer. Stir occasionally and cook until the cream slightly thickens, about 1 to 2 minutes. Reduce the heat to low, then whisk in 1/2 cup grated Parmesan and 1/4 teaspoon kosher salt until the cheese fully melts and the sauce is smooth.
- Cook the Ravioli: Fill a large pot with salted water and bring it to a bare simmer. Working in batches, gently drop the frozen ravioli into the water. Cook until they float and become slightly translucent, about 2 to 3 minutes. Remove one ravioli to test if it’s al dente.
- Assemble and Serve: Pour a layer of the warm Parmesan cream sauce on a serving platter. Using a slotted spoon, transfer the cooked ravioli onto the sauce. Continue layering ravioli and sauce until all ravioli are served. Sprinkle additional grated Parmesan and chopped fresh parsley on top if desired. Serve immediately for best flavor and texture.
Notes
- If you don’t have pear, you can substitute with finely chopped apple or leave it out for a more traditional cheese filling.
- Freeze the shaped ravioli on a baking sheet before transferring to a storage container to prevent sticking.
- Handle the wonton wrappers gently to avoid tearing when shaping the ghosts.
- For an extra festive look, use edible black food marker to draw ghost faces before cooking.
- Make sure the water is at a bare simmer, not boiling, to prevent the delicate ravioli from breaking apart.
Nutrition
- Serving Size: 1 serving (about 6 ravioli with sauce)
- Calories: 380
- Sugar: 3g
- Sodium: 470mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 110mg
