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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.
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.
chriesi says
OMG! These look just perfect!
kellypea says
This does sound fabulous! So easy, too. I've heard of won ton wrappers being used like this before, but have never tried it myself. Great recipe.