SPINACH & RICOTTA RAVIOLI
Saw this recipe in a Rachel Ray magazine and my mouth started to water! I made a couple tweaks to my version, cheesy and delightful!
Provided by Carli Brooks @cbrooks921
Categories Pasta Sides
Number Of Ingredients 10
Steps:
- In a large skillet, heat up a drizzle of olive oil over medium heat. Add spinach and stir until partially wilted. Add shallots and garlic, cook until shallots turn translucent, about 3-4 minutes. Take off heat and allow to cool. Transfer contents to a cheese cloth and squeeze out any excess water/oil.
- In a bowl, combine the ricotta, spinach mixture, egg, and lemon zest. Season with salt and pepper.
- Line a baking sheet with parchment paper or foil, if using foil spray with some cooking spray to make sure the raviolis do not stick. 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 (make sure they are firmly sealed or else you will have a heck of a mess when you boil them). Transfer the ravioli to your lined baking sheet in a single layer (try to avoid overlapping of ravioli, or else they will stick together). Repeat with remaining wrappers.
- In a large pot of boiling, salted water, drizzle some olive oil on top. Drop in the ravioli in batches, letting the water return to a boil between batches. Cook until the ravioli bob to surface, about 3 minutes per batch; strain. Return to baking sheet, ensuring they do not touch one another.
- In a large skillet, melt butter over medium heat, swirling, until it browns and smells nutty, about 5 minutes. Turn off the heat immediately. Stir in the lemon juice, and capers.
- Divide the ravioli among plates, drizzle with the butter and lemon sauce.
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