Spinach and Ricotta Ravioli
Using wonton wrappers makes these a breeze to assemble. The ravioli are best served immediately.
Assembled ravioli can be frozen in an airtight container for up to 2 months.
Ingredients
- One (10-ounce) package frozen whole spinach, defrosted, with excess moisture squeezed out (may substitute 1 pound fresh spinach, stemmed), coarsely chopped
- One (15- to 16-ounce) container whole-milk ricotta, preferably fresh
- 1/4 teaspoon freshly grated nutmeg, plus more to taste
- 1/4 teaspoon fine salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 96 (4-inch-square) wonton wrappers (from two 10-ounce packages)
- 1 stick (4 ounces) unsalted butter, cut into several pieces
- 1/4 cup loosely packed fresh sage leaves
Directions
Step 1
(If using fresh spinach, bring a large pot of lightly salted water to a boil over high heat. Add the spinach and blanch for no more than 30 seconds, then drain in a colander. Let cool slightly, then squeeze out any excess moisture, being careful not to displace the leaves' natural juices, and coarsely chop.)
Step 2
In a large bowl, stir together the ricotta with nutmeg until thoroughly combined. Taste, and add more nutmeg, if desired (the nutmeg should be barely perceptible.) Season with salt and pepper, stir to combine, and taste again, adding more salt and/or pepper, if desired. Add the chopped spinach and mix thoroughly to combine.
Step 3
Line a large, rimmed baking sheet with parchment paper.
Step 4
Place 1 teaspoon of the filling mixture in the center of a wonton wrapper. Brush the edges of the wrapper with cold water, and place a second wrapper on top, then press all around the sides to create a seal. Transfer to the prepared sheet. Repeat to use all of the filling; you should get 48 ravioli.
Step 5
Bring a large pot of water to a boil over high heat. Working in batches as needed, add the ravioli and bring the pot back to a gentle simmer, stirring gently and occasionally to keep the ravioli from sticking, until they are done, about 5 minutes.
Step 6
Using a spider or wide slotted spoon, lift the ravioli out of the water, carefully shaking off excess, and transfer them to a colander to drain. Repeat until all of the ravioli are cooked.
Step 7
Meanwhile, in a medium skillet over medium heat, melt the butter with the sage. After the butter froth subsides, remove from the heat.
Step 8
Transfer the ravioli to a large, rimmed serving platter. Pour over the sage butter and gently toss to evenly coat. Serve family-style or divide among shallow bowls. Serve hot.
