Wonton wrappers are the secret to these seemingly from-scratch pasta pillows. Skip the fancy folds; just make sure to seal the ravioli well. The ravioli fare better with a delicate sauce--here, just a drizzle of olive oil and lemon.

Paige Grandjean
This Story Originally Appeared On cookinglight.com

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Read the full recipe after the video.

Recipe Summary test

Yield:
Serves 4 (serving size: 4 ravioli and about 1/2 cup spinach)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine ricotta, 3 tablespoons Parmesan, 2 tablespoons basil, rind, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a bowl. Arrange 8 wonton wrappers on a work surface (cover remaining wrappers to prevent drying). Moisten edge of wrappers with egg. Place 1 tablespoon ricotta mixture in center of each wrapper. Fold each wrapper in half, pressing well to seal edge. Cover with a damp towel to prevent drying. Repeat procedure with remaining wonton wrappers, remaining egg, and remaining ricotta mixture.

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  • Bring a large saucepan filled with water to a boil. Carefully add ravioli to pan; cook 3 minutes, stirring occasionally. Remove ravioli with a slotted spoon.

  • Heat 2 teaspoons oil in a large skillet over medium; add garlic, and sauté 2 minutes. Stir in remaining 1/8 teaspoon salt and spinach until wilted. Stir in juice. Divide spinach mixture among 4 plates; top evenly with ravioli, remaining 1 tablespoon Parmesan, remaining 2 tablespoons basil, remaining 1/4 teaspoon pepper, and remaining 2 teaspoons oil.

Nutrition Facts

245 calories; fat 13.5g; saturated fat 5.8g; mono fat 5.8g; poly fat 1.1g; protein 12g; carbohydrates 19g; fiber 2g; cholesterol 57mg; iron 3mg; sodium 499mg; calcium 245mg; sugars 1g.
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