Yup, it's the classic Rice Krispie Bar! Well, the ones I made today were a little less "classic" because of the cereal we used. When I saw the box of these new Berry Rice Krispies, the first thing I thought was I had to buy it just to try them out in the bars. The cereal is brightly colored and it is very berry flavored! There are many different versions of this recipe, but I think the good old basic is just what these were calling for. Just to up the flavor a bit, I did drizzle some melted chocolate on top. I was a little hesitant at first, but we both really enjoyed the taste of these. Very good and it certainly brings back the memories! Now... would you like a bite?
Tonight's dinner, Prosciutto Ravioli, took sometime to get prepared. Since I've worked with the wontons a few times before, I remembered that it takes me a bit to get them filled neatly. I got a head start by preparing the ricotta filling in the morning and let it sit in the refrigerator until I was ready to fill. What fills these tender ravioli is creamy ricotta mixed with spinach and salty prosciutto. The dish is quite light and while I'm sure it would be great made with pasta dough, this is an easy and delicious way to make ravioli using wontons. I served them with a simple tomato sauce, but you could do a butter sauce or whatever you like. Finished with a few grates of parmesan makes this perfect.
The recipe makes quite a few, but you can freeze these wontons after you fill them. Just cook them an extra minute or so and this would be a great quick-to-cook weeknight meal. To go with the ravioli, I made something we have done before - Asiago-Black pepper biscuits. I had forgotten just how good these biscuits are! While being quick to throw together since you can just drop the batter and bake, these are light, tender and have such an intense flavor.