How To Make Spinach Ricotta Ravioli
After making this recipe once, you'll quickly understand why it's a classic favorite in many kitchens — not only does it look beautiful when served, but its delicious flavor combination is hard to beat. Plus, making these mouthwatering little parcels isn't as tricky as one might think; with the right ingredients and a careful eye while mixing together the filling and dough, your end product will be well worth taking the time for.
Ingredients
- 1 cup ricotta
- 1/2 cup thawed frozen spinach, chopped
- 1 shallot, minced
- 1 egg, beaten
- 1/2 small lemon, zested and juiced
- 1/2 tsp salt
- 1/4 tsp pepper
- 40 wonton wrappers
- 4 tbsp butter
- 1 1/2 tsp capers, rinsed and chopped
- 1 tbsp flat leafed parsley, chopped
Instructions
- Combine first 7 ingredients in a medium bowl, reserving the lemon juice
- Place wonton wrappers on work surface or cutting board, 10 to start
- Top each with 1 tsp of filling
- Moisten the edge of wonton wrapper with water, fold in half to form a triangle
- Press edge to seal
- Arrange ravioli on parchment paper covered baking sheet
- Repeat with wonton wrappers
- Bring pot of water to a boil
- Cook ravioli until them float in water, 3 minutes
- In a large skillet, melt the butter over medium heat, stir until browned
- Remove from heat, add capers and parsley and lemon juice
- Drizzle over ravioli and serve, top with remaining parsley