I’ve been on a Giada kick lately. This one is from Everyday Pasta, and I actually made it over the summer. But it was a little heavy for summer, so I’ve been saving the post for fall.  It was surprisingly simple, and extremely delicious. The only issue I had, and I’ve had this before, is keeping the ravioli together while cooking. And keeping them from being too wet out of the boiling water. But, it’s still a good one. You never know when you might find yourself in need of something warming on a chilly, rainy evening.

For the ravioli:
Makes 32 ravioli

For the ravioli:
2 15-ounce containers whole-milk ricotta cheese
1/4 cup chopped fresh basil
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp freshly ground nutmeg
1/4 tsp freshly ground black pepper
1 egg, lightly beaten
72 small square wonton wrappers

**I actually just used my sauce for the beef ragu, so if you’d like the ragu recipe check here.

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