Spinach and ricotta ravioli

Rachael Ray

Serves: 4

  • 1 cup ricotta
  • 1/2 cup thawed frozen spinach, finely chopped and squeezed dried
  • 1 shallot, finely chopped
  • 1 egg, lightly beaten
  • 1/2 small lemon, zested and juiced
  • Salt and pepper
  • 40 square wonton wrappers
  • 4 butter
  • 1 1/2 teaspoons capers, rinsed and chopped
  • 1 tablespoon 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 wax paper. Arrange 10 wonton wrappers on a clean work surface. Top each with a rounded tsp. 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, salted 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 of the parsley; season.
Divide the ravioli among 4 plates, drizzle with the butter sauce and top with the remaining parsley.
*Chef’s note: Rach delivers again! Please don’t let my sub-par photograph fool you; these ravioli were not slimy and shiny but scrumptious, indeed. This was great with one link of browned spicy Italian sausage added to the filling. The wonton wrappers were surprisingly easy to work with as well, so don’t be intimidated!
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2 Comments to “Spinach and ricotta ravioli”

  1. Mike and I made these too!!!! Only I used Pioneer Woman instead of Rachel (recipe looks to be the same). SOOO good! And easy!! Mike went home and made them for his family. Our next goal is to make actual wontons using the wonton wrappers.

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