STYLE

Use wonton wrappers, ground pork for easy ravioli with tomato sauce

04/25/2012 04:19 EDT | Updated 06/25/2012 05:12 EDT
Large ravioli are easy to make with wonton wrappers because you don't have to make the dough. The wrappers can be found in the frozen food section of your grocery store.

Serve with a green garden salad to round out the plate.

Pork Ravioli

500 g (1 lb) lean ground pork

1 small onion, finely chopped

2 cloves garlic, minced

125 ml (1/2 cup) finely diced roasted red pepper

45 ml (3 tbsp) freshly grated Parmesan cheese

30 ml (2 tbsp) chopped fresh parsley

1 pkg (400 g) wonton wrappers

Tomato Sauce

1 bottle (700 ml) tomato puree (passata)

125 ml (1/2 cup) water

1 small onion, quartered

2 cloves garlic, minced

2 sprigs fresh parsley

5 ml (1 tsp) dried oregano leaves

1 ml (1/4 tsp) hot pepper flakes

Tomato Sauce: In a saucepan, place puree and water. Add onion, garlic, parsley, oregano and hot pepper flakes. Bring to a boil. Cover and simmer for about 30 minutes or until slightly thickened; set aside.

In a large bowl, combine pork, onion and garlic. Add pepper, cheese and parsley and stir until well distributed.

Place 15 ml (1 tbsp) of the pork mixture onto a wonton wrapper. Brush edges with water and top with another wonton wrapper. Push down around pork filling to seal and place on parchment paper-lined baking sheet.

Repeat with remaining ingredients to make about 28 ravioli.

(Make ahead: Ravioli can be frozen at this point in single layer. Once frozen, remove from baking sheet and store in an airtight container or resealable bag for up to 2 months.)

In a large pot of water, boil ravioli for about 5 minutes or until pork is no longer pink inside. Using slotted spoon, scoop out onto platter and ladle sauce over top. Toss gently to serve.

Makes 8 servings (each about 4 ravioli with 50 ml/1/4 cup of sauce).

Nutritional information per serving: 310 calories; 18 g protein; 10 g fat; 36 g carbohydrate; 1 g fibre; 590 mg sodium.

Source: Ontario Pork.

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