Did you know that Italian flat-leaf parsley will survive a winter? I happened to be in the backyard, when I noticed a lot of dark vibrant green leaves in my small herb/tomato garden. When I got closer, I discovered it was the parsley that I had planted last spring. I had no idea it would survive freezing temperatures. Now what will I do with all this parsley?
Sunset magazine had the solution for me. Parsley Ravioli! I read over the ingredients and the steps, seems doable and I definitely had the parsley. This will be an interesting project for dinner. I need one cup of finely chopped parsley and a half cup of parsley leaves. I head out to the garden to clip some parsley. I wonder how much to cut. I figure I’d better get quite a bit. There really aren’t so many leaves on a stem. So I clip some from this side. I clip some from that side. Maybe a little more. I bring it in to wash it off.
Do you think I have enough? Now it is all wet which makes it stick to everything. I pull leaves off and put them into the spinner to remove the water before I begin the chopping process.
I grab the hand chopper hoping it will chop this herb finely and I won’t have to use a knife. I set the chopper over the small pile of dried leaves. Bang! Bang! Bang! I push on the top. I lift it off the leaves, not a one is chopped?! What’s that all about? Then I realize I forgot to remove the cap from the bottom. Whoops! Bang! Bang! Bang! Lift it again, much better! This process continues for quite a while until I have one cup of finely chopped parsley. I pull off a half cup of leaves too. I still have a sink full of parsley. Maybe I didn’t need to cut so much.
Parsley is combined with ricotta cheese, egg, and parmesan. Wonton wrappers are the “pasta” part of the ravioli. They are sealed with water, then I used a biscuit cutter to make them round.
This is more labor intensive than I thought as I work my way through the wrappers. Slowly all the filling disappears and there are no leftover wrappers.
The ravioli are ready for the boiling water. You can only cook 4-5 at a time. They are to cook in boiling water for 3 minutes. Once they are finished boiling, I am to put them on a greased cookie sheet covered with foil in a warm oven. This process takes forever! In-out of water, in-out of the oven. What have I started?
Once all the ravioli are cooked and staying warm, I need to make the butter sauce. Fortunately, I had prepared salads and bread before beginning the ravioli cooking. Once the sauce was completed, we were ready to eat. Finally!
They were good, but not to die for. I can’t see doing this again, so I will have to use my parsley in other ways.