Spinach & Ricotta Ravioli

1
Carli Brooks

By
@cbrooks921

Saw this recipe in a Rachel Ray magazine and my mouth started to water! I made a couple tweaks to my version, cheesy and delightful!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4

Ingredients

  • 1 c
    ricotta
  • 1/2 c
    fresh spinach, roughly chopped
  • 1
    shallot, finely chopped
  • 1
    egg, lightly beaten
  • ·
    salt and pepper
  • 40
    square wonton wrappers
  • 1 Tbsp
    butter
  • 1 1/2 tsp
    capers
  • ·
    olive oil, extra virgin
  • 1/2
    small lemon, zested and juiced

How to Make Spinach & Ricotta Ravioli

Step-by-Step

  1. In a large skillet, heat up a drizzle of olive oil over medium heat. Add spinach and stir until partially wilted. Add shallots and garlic, cook until shallots turn translucent, about 3-4 minutes. Take off heat and allow to cool. Transfer contents to a cheese cloth and squeeze out any excess water/oil.
  2. In a bowl, combine the ricotta, spinach mixture, egg, and lemon zest. Season with salt and pepper.
  3. Line a baking sheet with parchment paper or foil, if using foil spray with some cooking spray to make sure the raviolis do not stick. 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 (make sure they are firmly sealed or else you will have a heck of a mess when you boil them). Transfer the ravioli to your lined baking sheet in a single layer (try to avoid overlapping of ravioli, or else they will stick together). Repeat with remaining wrappers.
  4. In a large pot of boiling, salted water, drizzle some olive oil on top. Drop in the ravioli in batches, letting the water return to a boil between batches. Cook until the ravioli bob to surface, about 3 minutes per batch; strain. Return to baking sheet, ensuring they do not touch one another.
  5. In a large skillet, melt butter over medium heat, swirling, until it browns and smells nutty, about 5 minutes. Turn off the heat immediately. Stir in the lemon juice, and capers.
  6. Divide the ravioli among plates, drizzle with the butter and lemon sauce.

Printable Recipe Card

About Spinach & Ricotta Ravioli

Course/Dish: Pasta Sides
Regional Style: Italian




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