Basil Ricotta Ravioli with Spinach Recipe Source: Cooking Light
Ingredients: serve 4
¾ cup whole milk ricotta cheese
1 oz. Parmesan cheese, grated and divided (about ¼ cup)
¼ cup torn fresh basil, divided
½ tsp grated lemon rind
3/8 tsp black pepper divided
¼ tsp kosher salt, divided
16 square wonton wrappers, divided
1 large egg, lightly beaten
4 tsp extra virgin olive oil, divided
3 garlic cloves, sliced
10 oz. baby spinach (about cups)
2 tsp. fresh lemon juice
Procedures:
Combine ricotta, 3 tablespoons Parmesan, 2 tablespoons basil, rind, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a bowl. Arrange 8 wonton wrappers on a work surface(cover remaining wrappers to prevent drying). Moisten edge of wrappers with egg. Place 1 tablespoon ricotta mixture in center of each wrapper. Fold each wrapper in half, pressing well to seal edge. Cover with a damp towel to prevent drying. Repeat procedure with remaining wonton wrappers, remaining egg, and remaining ricotta mixture.
Bring a large saucepan filled with water to a boil. Carefully add ravioli to pan; cook 3 minutes, stirring occasionally. Remove ravioli with a slotted spoon.
Heat 2 teaspoons oil in a large skillet over medium; add garlic, and sauté 2 minutes. Stir in remaining 1/8 teaspoon salt and spinach until wilted stir in juice. Divide spinach mixture among 4 plates; top evenly with ravioli, remaining 1tablespoon Parmesan, remaining 2 tablespoon basil, remaining ¼ teaspoon pepper, and remaining 2 teaspoon oil. End.
Ingredients: serve 4
¾ cup whole milk ricotta cheese
1 oz. Parmesan cheese, grated and divided (about ¼ cup)
¼ cup torn fresh basil, divided
½ tsp grated lemon rind
3/8 tsp black pepper divided
¼ tsp kosher salt, divided
16 square wonton wrappers, divided
1 large egg, lightly beaten
4 tsp extra virgin olive oil, divided
3 garlic cloves, sliced
10 oz. baby spinach (about cups)
2 tsp. fresh lemon juice
Procedures:
Combine ricotta, 3 tablespoons Parmesan, 2 tablespoons basil, rind, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a bowl. Arrange 8 wonton wrappers on a work surface(cover remaining wrappers to prevent drying). Moisten edge of wrappers with egg. Place 1 tablespoon ricotta mixture in center of each wrapper. Fold each wrapper in half, pressing well to seal edge. Cover with a damp towel to prevent drying. Repeat procedure with remaining wonton wrappers, remaining egg, and remaining ricotta mixture.
Bring a large saucepan filled with water to a boil. Carefully add ravioli to pan; cook 3 minutes, stirring occasionally. Remove ravioli with a slotted spoon.
Heat 2 teaspoons oil in a large skillet over medium; add garlic, and sauté 2 minutes. Stir in remaining 1/8 teaspoon salt and spinach until wilted stir in juice. Divide spinach mixture among 4 plates; top evenly with ravioli, remaining 1tablespoon Parmesan, remaining 2 tablespoon basil, remaining ¼ teaspoon pepper, and remaining 2 teaspoon oil. End.
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