Behind the Recipes
Easy Ricotta Spinach Ravioli by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 lb. frozen spinach, drained and thawed
1 cup whole milk ricotta cheese
2 eggs
2 tbsp. heavy cream
1/2 tsp. nutmeg
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 tbsp. Parmesan cheese, grated
4 tbsp. butter
1 package wonton skins
PREPARATION:
1. In a large bowl, mix together the spinach, ricotta cheese, one egg, cream, nutmeg salt and pepper until well combined.
2. To assemble the ravioli, lay out half the wonton skins in a single layer and place about 1 teaspoon of the spinach mixture in the center of each one.
3. Beat the remaining egg together with a splash of water, then brush the egg wash around the center of each ravioli.
4. Top each ravioli with the remaining wonton skins, pressing down around the edges.
5. Bring a large pot of salted water to a boil. Add the ravioli and cook for about 2 minutes or until they float to the top. While the ravioli are cooking, melt the butter in a small skillet until it starts to brown.
6. Drain the ravioli, pour the melted butter over them, top with Parmesan cheese and serve immediately.
Photo courtesy of www.roboppy.net
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