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Spinach & Ricotta Ravioli

Spinach & Ricotta Ravioli

by 16 people

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Makes: 4 servings

Prep: 30 mins

Cook: 10 mins

Ingredients
  • 1 cup ricotta
  • 1/2 cup thawed frozen spinach, finely chopped and squeezed dried
  • 1 shallot, finely chopped
  • 1 egg, lightly beaten
  • 1/2 small lemon, zested and juiced
  • Salt and pepper
  • 40 square wonton wrappers
  • 4 butter
  • 1 1/2 teaspoons capers, rinsed and chopped
  • 1 tablespoon chopped flat-leaf parsley
Directions
  1. In a bowl, combine the ricotta, spinach, shallot, egg and lemon zest. Season with salt and pepper.
  2. Line a baking sheet with parchment or wax paper. Arrange 10 wonton wrappers on a clean work surface. Top each with a rounded tsp. of filling. Moisten the edges with water and, working with 1 at a time, fold in half to form triangles; press down around the filling to seal. Transfer the ravioli to the prepared baking sheet in a single layer. Repeat with the remaining wrappers.
  3. In a large pot of boiling, salted water, drop in the ravioli in 2 batches, letting the water return to a boil between batches. Cook until the ravioli bob to the surface, about 3 minutes per batch; strain.
  4. In a large skillet, melt the butter over medium heat, swirling, until it browns and smells nutty, about 5 minutes. Turn off the heat immediately. Stir in the lemon juice, capers, and half of the parsley; season.
  5. Divide the ravioli among 4 plates, drizzle with the butter sauce and top with the remaining parsley.
Tip Make 'Em Ahead!
  • Freeze uncooked ravioli in a single layer on a baking sheet, then transfer to resealable bags. Drop frozen into boiling water.
Tip An extra buck will buy you...
  • ...big blue flavor. Crumble 2 oz. of blue cheese into the ricotta mixture for more punch.