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 tblsp butter
1 1/2 tsp capers, rinsed and chopped
1 tblsp chopped flat-leaf parsley
Instructions
1. In a bowl, combine the ricotta, spinach, shallot, egg and lemon
zest. Season with salt and pepper.
2.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.
3. 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.
4. 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.
5. Divide the ravioli among 4 plates, drizzle with the butter sauce
and top with the remaining parsley.
Originally Submitted
9/9/2012
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