Best Spinach Ravioli With Sun Dried Tomatoes And Pine Nut Salsa Recipes

SPINACH RAVIOLI WITH SUN-DRIED TOMATOES AND PINE NUT SALSA

Steps:

• Cook the pasta following directions until cooked, al dente.
• Heat half a teaspoon of the oil in a large fry pan and cook the pine nuts gently until golden.
• Remove.
• Add the remaining oil to the pan, and then the tomatoes, capsicums, parsley, mint and balsamic vinegar.
• Stir until combined and heated through, then remove from the heat and season with salt and pepper.
• Stir in the pine nuts.
• Divide the pasta between 4 bowls and spoon the sauce over.
• Sprinkle with Parmesan and serve at once.

PAN-FRIED SPINACH RAVIOLI

Steps:

• In a large skillet, bring 1 cup water to a simmer over medium heat.
• Add the spinach and cook until wilted, about 3 minutes; drain, rinse until cool, then squeeze dry.
• Chop and transfer to a medium bowl.
• Using the same skillet, add 1 tablespoon olive oil the onion & crushed red pepper flakes (if using) and cook, stirring, over medium high heat until softened, about 5 minutes.
• Stir into the spinach, along with the cream cheese, parmesan and 1/2 teaspoon pepper.
• Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each.
• Working with 1 at a time, moisten the edges with water and lay another wrapper on top; seal the edges, pressing out any air.
• Repeat with the remaining wrappers and spinach filling.
• Using the same skillet, bring 3/4 cup water, 2 tablespoons olive oil and a pinch of salt to a boil.
• Add 12 ravioli, cover and cook until tender, about 3 minutes; transfer to a platter.
• Repeat with the remaining ravioli, 2 tablespoons olive oil, more water and another pinch of salt.
• Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan.