Ricotta and Spinach Ravioli

Once you make this recipe, you won’t want to eat any other kind of ravioli. They come out amazing!

Wonton wrappers are the best cheat I have ever used in my kitchen! You can stuff the wontons with anything you like but ricotta and spinach are my favorite. Top ravioli with tomato sauce and it’s¬†absolutely¬†perfect!

Add a wonderful glass of wine and you’ll forget that you are eating at home and not out in a fantastic new restaurant. Enjoy!

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11 Ratings

Ingredients

  • 15 oz whole milk ricotta cheese
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 2 large egg yolks
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 48 wonton wrappers
  • 1 1/2 cups tomato sauce
  • freshly grated pecorino cheese

Instructions

  • 1. Whisk ricotta, spinach, egg yolks, salt, and pepper in a medium bowl.
  • 2. Place 1 tbsp ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Make sure to pinch the edges to seal.
  • 3. Transfer the ravioli to a baking sheet. Repeat with the remaining filling and wrappers.
  • 4. Boil a pot of generously salted water. Boil raviolis in batches, about 4 minutes per batch.
  • 5. Transfer ravioli to a large bowl and pour tomato sauce over pasta. Sprinkle pecorino over ravioli and serve.

Instructions

  • 1. Whisk ricotta, spinach, egg yolks, salt, and pepper in a medium bowl.
  • 2. Place 1 tbsp ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Make sure to pinch the edges to seal.
  • 3. Transfer the ravioli to a baking sheet. Repeat with the remaining filling and wrappers.
  • 4. Boil a pot of generously salted water. Boil raviolis in batches, about 4 minutes per batch.
  • 5. Transfer ravioli to a large bowl and pour tomato sauce over pasta. Sprinkle pecorino over ravioli and serve.

Rate this recipe

  • 11 people rated this recipe

  • Average Rating

    (3.4 / 5)


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