Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

I saw this basil-ricotta ravioli with spinach and blistered tomatoes recipe in the July 2017 Cooking Light issue and couldn’t wait to try it. The flavor of the creamy basil-ricotta ravioli with lemony spinach and blistered tomatoes added a nice zing to the dish. I dressed the ravioli simply with olive oil, lemon juice, fresh basil, and Parmesan–it was perfect. My whole family loved this easy homemade ravioli and we thought it paired nicely with an arugula salad and crusty bread.

Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

Basil-Ricotta Ravioli:

• ¾ cup whole-milk ricotta cheese
• 3 tbsp Parmesan cheese grated
• 2 tbsp mozzarella cheese shredded
• 2 tbsp fresh basil chopped
• ½ teaspoon lemon zest
• Sea salt and freshly cracked pepper to taste
• 16 square wonton wrappers
• 1 large egg lightly beaten

Blistered Tomatoes:

• 2 tsp olive oil
• 2 cups cherry tomatoes
• ½ shallot sliced
• 1 clove of garlic minced

Spinach:

• 1 tbsp butter
• 10 oz baby spinach
• Juice from 1/2 a lemon

Other:

• Olive oil to taste
• Fresh lemon juice to taste
• Fresh basil chopped, to taste
• Parmesan grated, to taste

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

Make the ricotta filling by combining ricotta, Parmesan, mozzarella, basil, lemon zest, sea salt, and freshly cracked pepper, to taste together in a bowl; mix well.

Prepare the ravioli by arranging 8 wonton wrappers on a work surface (cover remaining wrappers to prevent drying). Moisten the 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 the remaining ingredients

Cook the ravioli by bringing a large saucepan filled with water to a boil; season the water with sea salt.

Carefully add ravioli to the water; cook for 3 minutes, stirring occasionally. Remove the ravioli with a slotted spoon.

Meanwhile, cook the blistered tomatoes by making 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 balsamic glaze; toss to coat evenly. Set aside.

Cook the spinach while the pasta and tomatoes are 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.

To serve, divide the spinach mixture among 4 plates; top evenly with the ravioli and blistered tomatoes, then drizzle some olive oil and a squeeze of lemon juice. Season with a bit of sea salt and freshly cracked pepper, to taste.