Spinach & Ricotta Ravioli
- 1 c
- 1/2 c
- fresh spinach, roughly chopped
- shallot, finely chopped
- egg, lightly beaten
- salt and pepper
- square wonton wrappers
- 1 Tbsp
- 1 1/2 tsp
- olive oil, extra virgin
- small lemon, zested and juiced
How to Make Spinach & Ricotta Ravioli
- 1In 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.
- 2In a bowl, combine the ricotta, spinach mixture, egg, and lemon zest. Season with salt and pepper.
- 3Line 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.
- 4In 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.
- 5In 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.
- 6Divide the ravioli among plates, drizzle with the butter and lemon sauce.