Ricotta & Herb Ravioli with Spinach and Pine Nuts

Schmacka Laka! Yikes!!!! THESE ARE SO GOOD!!!!!! Now that I’ve said that, I’ll calm down a bit and speak like the mature adult that I am, :)! Seriously, I saw this recipe in Delicious magazine, a beautiful British culinary journal that I recently discovered and from which I am featuring recipes this week.
The instructions looked too simple to be true; stir together ricotta cheese with fresh herbs, lemon zest and garlic. Place a spoonful of this mixture atop of store-bought wonton wrappers and seal with another wrapper. Drop these into boiling water, simmer two minutes and watch for them to float to the surface – voilá! – fresh homemade ravioli! Serve them with a delicious quick saute of fresh spinach and garlic and you have a fabulous gourmet meal in no time flat!
I’m not going to talk about this fantastic recipe any more so you can run to the market, purchase a few simple ingredients and surprise your family or friends with a scrumptious, Italian dinner! Grazie, Delicious magazine!
Notes:
 I served these with grilled chicken but they would make a great dinner on their own or with some sauteed chicken sausage.
Also, I used one of these to cut the ravioli but I think one of these would make the job super quick! A sharp knife will also work just fine, they just won’t be quite as fancy.
Oops, and I forgot the pine nuts – they were so lovely and golden when I found them (after dinner) in the oven, anxiously awaiting their moment of stardom, oh well…….
 Ricotta & Herb Ravioli with Spinach and Pine Nuts
200g (8 ounces) fresh Ricotta, drained (I purchased fresh Ricotta at Trader Joe’s, it makes a difference but if you can’t get a hold of it, just use regular packaged Ricotta)
2 teaspoons grated lemon zest, plus 1 tbs juice (I just used the zest of 1 lemon)
2 tablespoons finely chopped basil leaves
1 garlic clove, minced, plus 1 garlic clove, thinly sliced
32 wonton wrappers
16 small flat-leaf parsley sprigs (I used fresh thyme but any herb sprigs will do)
2 tablespoons olive oil
2 cups baby spinach leaves, rinsed (a little water left on the leaves)
2 tablespoons toasted pine nuts
1. Place Ricotta, lemon zest, basil and the minced garlic in a large bowl. Season with salt and pepper, then mix well.
2. Lay 16 wonton wrappers on the workbench. Place a heaped teaspoon of the Ricotta mixture on each, then gently press a herb sprig on top. Brush edges of wonton wrapper with water, then top with a second wrapper, pressing edges to seal and pushing out as much air as possible.
3. Cook the ravioli in a large pan of boiling salted water, in batches if necessary, for 2-3 minutes until they rise to the surface. Remove with a slotted spoon and toss in 1 tablespoon oil.
4. Meanwhile, heat the remaining oil in a frypan over medium heat. Add spinach and sliced garlic, then cook, stirring, for 1-2 minutes until just wilted. Add the lemon juice, season, then add ravioli and toss to warm through. Divide among plates and serve sprinkled with pine nuts.


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