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1
Preheat oven to 400 F.
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2
On a rimmed baking sheet, toss the sliced sprouts and garlic cloves with 2 tablespoons of oil and a good pinch of salt and pepper.
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3
Roast in the preheated oven for 30 minutes.
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4
Place the roasted sprouts in the bowl of a food processor.
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5
Squeeze the roasted garlic out of each skin and toss the garlic into the processor as well.
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6
Add the cheese and the last tablespoon of oil.
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7
Pulse until combined, just shy of a puree.
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8
Taste it.
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9
Need salt?
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10
Add a pinch.
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11
Put your wonton wrappers on a work surface.
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12
Place a little dollop of the sprout mixture in the corner of each wonton wrapper.
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13
Wet the edges of the wrapper (I had a little bowl of water so I wasnt constantly licking and licking) and fold the wrapper over to form a triangle.
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14
Then take two corners and fold them in, wetting to close the edges together and form little purses.
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15
You cant say these arent adorable.
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16
Continue until youve used all of the filling and/or wonton wrappers.
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17
Bring the pureed tomato sauce to a light simmer in a saucepan over medium heat.
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18
Toss in a little pinch of salt and pepper and keep it going on medium-low.
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19
Bring a large pot of salted water to a boil.
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20
Slide each ravioli into the boiling water, a few at a time and boil for only 30 seconds.
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21
Using a spider or slotted spoon, transfer raviolis to a plate.
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22
Repeat with the remaining raviolis.
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23
Top with a light coating of the tomato sauce.
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24
Then garnish with basil and experience serious salvation.
