i made ravioli for the first time last night. i don't have a pasta maker, so i used wonton skins for the noodles. i really was impressed with this alternative- anyone could make these. my fear that they would all explode while cooking was unfounded. i just made sure to limit my amount of filling enough that when i brushed the edges with water and pushed them together, it sealed the whole way around (also, made sure there wasn't air trapped in. i've heard that can make them explode).

i grated edam cheese, mixed it with ricotta, sprinkled in some parmesan and added a box of thawed and drained frozen spinach. that mixture served as one layer in the ravioli, and i topped it with red onion that had been caramelized, cooked in a combination of olive oil and butter, seasoned with lavender salt and rosemary. i deglazed the pan with vermouth and the onions turned out creamy and wonderful.

i'd make this again- hopefully on a night when i'm not starting to cook at 7:30- but i'm also coming up with tons of potential fillings in my head. so many ravioli, so little time.