Ricotta Ravioli With Spinach Pesto
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
59
Sourness
28
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Ricotta (fresh)1 tsp
Nutmeg4 cups
Spinach (loosely packed)1 clove
Garlic1 cup
Grated Parmesan Cheese1 cup
Olive OilDirections:
1
Watch how to make this recipe
2
Special equipment: Food processor In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste
3
Lay several wonton wrappers on a work surface
4
Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white
5
Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli
6
Transfer ravioli to a parchment-lined baking sheet
7
Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total
8
Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes
9
To make the spinach pesto: In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth
10
Fill a large pot with water, salt liberally, and bring to a boil
11
Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes
12
Strain and transfer to serving bowls with a dollop of spinach pesto