Spinach & Ricotta Ravioli

Spinach & Ricotta Ravioli

EveryDay with Rachael Ray

This recipe is from Every Day Easy Meals, Volume 2

These raviolis are made with wonton wrappers and are lighter than regular ones.  The only thing I would leave out would be the capers (I’m not a fan).  Hope all of you enjoy these raviolis.

Spinach & Ricotta Ravioli Recipe

Spinach & Ricotta Ravioli

1 cup ricotta

½ cup thawed frozen spinach, finely chopped and squeezed dry

1 shallot, finely chopped

1 egg, lightly beaten

½ small lemon, zested and juiced

Salt and pepper

40 square wonton wrappers

4 Tbsp. butter

1 ½ tsp. capers, rinsed and chopped

1 Tbsp. chopped flat-leaf parsley

In a bowl, combine the ricotta, spinach, shallot, egg and lemon zest.  Season with salt and pepper.

Line a baking sheet with parchment or waxed paper.  Arrange 10 wonton wrappers on a clean work surface.  Top each with a rounded teaspoon 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.  Transfer the ravioli to the prepared baking sheet in a single layer.  Repeat with the remaining wrappers.

In a large pot of boiling water, drop in the ravioli in 2 batches, letting the water return to a boil between batches.  Cook until the ravioli bob to the surface, about 3 minutes per batch, strain.

In a large skillet, melt the butter over medium heat, swirling, until it browns and smells nutty, about 5 minutes.  Turn off the heat immediately.  Stir in the lemon juice, capers and half the parsley; season.

Divide the ravioli among 4 plates, drizzle with the butter sauce and top with the remaining parsley.

 

(Recipe for Spinach & Ricotta Ravioli was on EveryDay with Rachael Ray, Every Day Easy Meals, Volume 2, 2014)