Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

I saw this recipe in the July 2017 Cooking Light issue and couldn’t wait to try it. What a clever idea it is to make ravioli using wonton wrappers! It was a fun recipe to make and it was easier than I anticipated. The flavor of the creamy basil-ricotta ravioli with lemony spinach and the blistered tomatoes added a nice zing to the dish. I dressed the ravioli simply with some olive oil, lemon juice, fresh basil, and Parmesan–it was perfect. This ravioli was served with an arugula salad and they paired beautifully together. My entire family loved this meal.

How to Make Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

Combine ricotta, Parmesan, mozzarella, basil, lemon zest, and sea salt, and freshly cracked pepper, to taste together in a bowl; mix well.

Arrange 8 wonton wrappers on a work surface (cover remaining wrappers to prevent drying). Moisten edge of wrappers with egg. Place a spoonful of ricotta mixture in the center of each wrapper. Fold each wrapper in half, pressing very well to seal the edge. Cover with a damp towel to prevent drying. Repeat the procedure with remaining wonton wrappers, remaining egg, and remaining ricotta mixture.

Bring a large saucepan filled with water to a boil; season the water with sea salt. Carefully add ravioli to the water; cook 3 minutes, stirring occasionally. Remove ravioli with a slotted spoon.

While the water is coming to a boil, make the blistered tomatoes by heating the olive oil in a skillet over medium heat. Add the cherry tomatoes and cook, for 3 minutes, stirring occasionally. Add the shallot and cook, stirring often, for 2 minutes. Add the garlic and cook for an additional 30 seconds stirring constantly. Remove from the heat and drizzle with some balsamic glaze; toss to coat evenly. Set aside.

While the pasta is cooking, heat the butter in a large skillet over medium heat. Add the spinach and cook, stirring often, until just starting to wilt. Stir in lemon juice.

Divide spinach mixture among 4 plates; top evenly with ravioli and a drizzle of olive oil and a squeeze of lemon juice. Sprinkle the top with grated parmesan and fresh basil. Add a few balsamic tomatoes, if desired, or serve them on the side. Enjoy.