The March Break Sunday Supper that will Save Your Sanity

Kid Approved Lemon Ricotta Stuffed Won Ton Ravioli (with adult approved wine)

If you have kids – or maybe even if you don’t – you know that this week has been March Break. And here in Toronto it rained. Almost. Every. Day.

Faced with kids who were locked up all day long with no real outlet to let it rip and dispel that pent up, unending, and maybe even supernatural energy, things got a little … hairy.

Desperate (and frankly a bit scared), we needed a plan – and we needed it STAT.

We knew kids like to help out, and kids like to muck about in the kitchen. And we knew kids (these ones at least) will eat more and eat more quickly if they get to feel like they were the Master Chef behind the meal. So we had a plan. An activity that would not only keep them entertained, occupied, and off the iPad, but the byproduct would be beneficial, too. With a silent high five and quiet, diabolical giggle, we got to work.

Enter the Won Ton

Guys, these are life savers. Don’t sweat the details of making from pasta from scratch, because A) you’re trapped in a house with two tiny tornadoes looking for a place to touch down, so you haven’t got the time, and B) who cares? As we’ve said here, here and here, your people are not going to love it more if it’s made from scratch so drop the Super Woman attitude and save yourself.

With the ease and efficiency of won ton wrappers, all that was needed was a filling and sauce. Here, you can get as creative as you want: bolognese, 3 cheese, vegetable … the possibilities are as endless as your kid’s tantrums. We went with a lemon ricotta filling with a pesto sauce. We would have added fresh spring peas, but we were already using green pesto without incident and didn’t want to anger the gods.

Now pour yourself a big HUGE glass of wine and get to work.

We find it’s best if every one gets their own work station, why tempt fate? We just assume there will be fights, so let’s be real and cut them off at the pass.

At each station you will need:

1. a small dish of water
2. won tons
3. a small dish of filling
4. a teaspoon

This activity can go super fast if you’e in a hurry, or you can prolong it for as long as you want, making extra raviolis and freezing them for future use.

Lemon ricotta Won ton ravioli with pesto

Serves 6 (2 kids, 4 adults)

What you Need:

• 1 454g container of ricotta
• 1 pkg of won tons (approx 60)
• 1 egg, beaten
• 1/4 cup parmesan, grated
• S&P, to taste
• 1 Tbsp. lemon zest
• 5-6 cloves roasted garlic, minced (optional)
• Handful of flour
• Water

What You Do:

1. Set up a large pot of water to boil. When boiling add salt and a dash of oil (we normally don’t add oil to pasta water, but the won ton raviolis are fairly delicate and easily stick together, so this is a decent preventative measure).
2. In a large bowl, mix ricotta, egg, S&P, parmesan and garlic if using. Divide into smaller bowls for each work station.
3. Spread a thin film of flour over each work service and lay out the won tons.
4. Using a teaspoon, place a small, nickel-ish sized mound of filling in the centre of each won ton.
5. Dip your finger in water, running it a long two joining sides of the won ton to moisten.
6. Fold the won ton in half, creating a triangle, pressing on the edge to squeeze out any air bubbles and ensure the sides are sealed.
7. When the water is boiling, drop individual won tons in the boiling water, being careful not to over crowd the pot so they don’t stick together. You may have to do this in batches.
8. Once the raviolis are cooked, put them back in the dry pot, add in pesto (store bought is fine, though Courtney makes a ton at the end of summer with her fresh basil and freezes it).
9. Divide amongst the plates, top with more grated parmesan if desired, and serve.

The Wine Sisters Wine Pick

We went with a Gavi – a medium to full bodied wine from Piedmont, that has a creamy-oily texture and flavours of citrus, mineral and stone fruit.

The herbal, nutty note of the pesto and the fresh, brightness of the lemon filling work beautifully with the wine, complimenting its citrus flavours, and picking up a slightly herbal note, as well.

Try: Michele Chiarlo “Le Marne” Gavi, Piedmont, Italy 2014 $17.95 Vintages 228528