Serves: 4
- 1 tablespoon butter
- 3 cups baby spinach (about 198g )
- 425g ricotta cheese
- 1 large egg
- 1 cup shredded Italian-blend cheese
- 1/2 teaspoon dried basil
- 1/8 teaspoon nutmeg
- Salt and pepper to taste
- 1 package wonton wrappers (about 48 wrappers)
- 1 tablespoon extra virgin olive oil
- Warm a pat of butter in a pan over medium heat; add spinach and sauté until wilted, about 5 minutes. Let cool, then chop coarsely.
- In a medium bowl, combine ricotta, egg, Italian-blend cheeses, basil and nutmeg. Add spinach and mix well. Add salt and pepper to taste; set aside.
- Line a baking sheet with non-stick parchment paper; you will use this to lay out your wontons. Fill a small bowl with cool water. Remove wonton wrappers from package, dip them one at a time in water, and lay flat on parchment.
- Spoon spinach and cheese mixture onto wrappers. Fold in half and, using a fork, crimp the edges. Run a wet finger along the edges to seal, then put ravioli sheet in refrigerator for about 5 minutes to set.
- Meanwhile, bring a large pot of salted water to a boil. Add a tablespoon of olive oil to the water, to keep ravioli from sticking together.
- Add ravioli to boiling water; cook for about 8-10 minutes. Remove immediately and drain. Serve with marinara sauce and grated parmesan cheese.
Sourced from: recipes.kaboose.com
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