Let’s face it: You’re busy — too busy to mess around with complicated cooking at the end of the day. Still, dinner should be more than just a cup full of cereal and the dream of a brighter tomorrow. Enter: Jenny Rosenstrach, a busy mom who makes dinner happen with style, simplicity, and just the right amount of sizzle. Whether or not you're cooking for kids, we love her easy, delicious approach. In fact, we love it so much, we'll be sharing one of her recipes every week, so you can have a life — and a REALLY good meal, too.
If using meat, prepare your preferred ragu or meat sauce to add. Stir it in with a few dollops of fresh ricotta and freshly grated Parmesan in a small bowl. If you are making straight-up ricotta ravioli, mix up another bowl with ricotta, Parmesan, and a few pinches of chopped spinach. Measurements are basically to taste.
Place a teaspoon of either mixture on top of a single wonton noodle. Fold into a triangle (you’ll need to paint the inside edges with a fingertip dipped in water to seal) and join bottom two corners to form tortellini shapes. Repeat as many times as necessary. (I generally plan for 8 to 10 per grown-up, and 6 per kid.) For the ragu tortellini, you don’t need to do much else after you’ve boiled them for three minutes (your sauce is basically inside the pasta) so just swirl around in garlic and olive oil in the same pot they boiled in. But do this last step gently, wonton noodles are not as sturdy as traditional pasta. Serve ricotta tortellini with the sauce written up here.