SPINACH AND CHEESE RAVIOLI WITH SAGE BUTTER

SPINACH AND CHEESE RAVIOLI WITH SAGE BUTTER image

Yield 8

Number Of Ingredients 13

1 tbls plus 1/2 cup butter
1 10oz bag ready to use spinach leaves
2/3 cup (packed) freshly grated Parmesan cheese
2 large eggs
3/4 tsp salt
3/4 tsp grated black pepper
1/2 tsp ground nutmeg
1 15-oz container whole milk ricotta cheese
1 1/2 tsp plus 2 tbls minced fresh sage
48 wonton wrappers
2 lg egg whites, whisked just until foamy
1 1/2 cups chopped seeded plum tomatoes
Parmesan cheese shavings

Steps:

Melt 1 tbl butter in heavy large pot over medium-high heat. Add spinach and toss until just wilted, about 3 minutes. Transfer spinach to sieve set over small bowl. Press on spinach to extract as much liquid as possible. Discard liquid; transfer spinach to processor. Add 2/3 cup grated Parmesan cheese, eggs, 1/4 tsp salt, 3/4 tsp pepper and nutmeg. Using on/off turms process until spinach is chopped. Transfer mixture to medium bowl. Mix in ricotta and 1 1/2 tsp sage. Set filling aside. Line 2 lge baking sheets with foil; sprinkle with flour. Brush 1 wonton wrapper with egg white to coat. Place scant tablespoon filling in one center. Fold wrapper over to form triangle; seal edges. Transfer ravioli to 1 prepared sheet. Repeat with remaining wrappers and filling, arranging in single layer on sheets. Sprinke lightly with flour. Can be made 4 ahead. Cover with plastic; chill. Cook half of ravioli in large pot of boiling salted water until cooked through, about 5 minutes. Using 4- to 5-inch diameter strainer, transfer several ravioli at a time to large bowl. Melt remainging 1/2 cup butter in heavy medium saucepan over medium heat. Stir in remaining 2 tbls sage. Season sage butter to taste with salt and pepper. Add to ravioli and toss gently to coat. Divide ravioli among 8 shallow bowls. Sprinkle tomatoes and shave Parmesan over and serve.