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.

Combine all of the ravioli ingredients (except the wonton wrappers) in a bowl and stir to combine.

Place 8 to 10 wonton squares on a clean work surface. Spoon 1 Tbsp of the ricotta filling into the middle of each square.

Dip a pastry brush in some water and wet all around the square. Place another square over the filling, smooth out the air bubbles, and press firmly around the filling to make a seal. Use a 2 3/4″ square cookie cutter or 3″ round cutter (those are my ravioli cutters from Florence) to cut out each ravioli.

Place each ravioli on a dry cookie sheet, you should get about 36 ravioli.

Make the ragu (or just get ready to heat up the sauce of your choice).

Bring a pot of salted water to a boil. Add the ravioli in batches, careful not to overcrowd the pot. Cook, stirring occasionally, until the ravioli float (only 2-3 minutes).

Remove the ravioli with a slotted spoon and place on individual dishes or a large serving platter that have been drizzled with olive oil.

Spoon sauce over and sprinkle with parmesan cheese. Serve immediately.