Thursday, June 23, 2011

Spinach and Ricotta Ravioli

Tonight for dinner Adam and I had ravioli. I've made this a few times and it is pretty easy. I've changed the filling a few times but I find that I prefer it with spinach and ricotta. I was a tad lazy and used wonton wrappers instead of making my own pasta. I did this for 2 reason, besides my own laziness. One being I broke my pasta maker a couple months ago the other being using pre-made wrappers is just easier. If your a purest, unlike myself feel free to use pasta dough. This recipe isn't hard at all, the most time consuming part is filling the wrappers. I suggest having someone help. Now this recipe can be adjusted to suit your taste and needs. These can also be frozen, just put on a sheet pan and place in the freezer until frozen. Then transfer to a plastic bag or container.

You will need: for 2-4 people
1 cup cooked spinach
1 1/2 cup ricotta
1/3 cup grated Parmesan cheese, plus extra for serving
1 egg
1 package wonton wrappers
Pinch nutmeg
salt and pepper to taste

small bowl of water

1) In a mixing bowl, combine all the ingredients expect the wrappers and the water.

2) On a work surface lay out one wonton wrapper. Place a spoonful of the fill in the center of the wrapper. Dip your finger in the water and slide is along the edges of the wrapper.

3) Fold the wrapper in half in a triangle. Using your finger press out any air.

4) Cut the excess dough off with a pastry wheel.

5) Repeat until all the wontons are filled
6) Bring salted water to the boil. Add the ravioli to the water, make sure not to over crowd the pot.
7) While the ravioli cook, melt 1 tablespoon butter in a saute pan. Add 2-3 sage leaves.

8) Once the ravioli float to the top they are done. Scoop them out and transfer them to the saute pan. Saute for about 1 minute.

9) Transfer to your plate or bowl and grate some cheese over top.

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