Description
Learn how to make fun and festive Ghost Purse Ravioli, perfect for Halloween or any spooky occasion. This recipe uses simple ingredients and a ghost-shaped cookie cutter for a playful presentation.
Ingredients
- 1 (10 ounce) package refrigerated pasta dough sheets
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- Marinara sauce, for serving
- Fresh basil, for garnish
Instructions
- Lightly flour a clean work surface. Unroll pasta dough sheets.
- In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, egg, salt, and pepper. Mix well.
- Place spoonfuls of the ricotta mixture about 1 inch apart on one pasta sheet.
- Place a second pasta sheet on top. Gently press around the filling to seal, removing any air bubbles.
- Using a ghost-shaped cookie cutter (or a knife to cut ghost shapes), cut out the ravioli.
- Bring a large pot of salted water to a boil.
- Carefully drop ravioli into boiling water and cook for 3-5 minutes, or until al dente and floating to the surface.
- Remove ravioli with a slotted spoon and drain.
- Serve warm with marinara sauce and a sprinkle of fresh basil.
Notes
- Ensure the ravioli are well-sealed to prevent the filling from escaping during cooking.
- If you don’t have a ghost-shaped cookie cutter, you can use a knife to cut out freehand ghost shapes.
- Adjust cooking time based on the thickness of your ravioli.