Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes
Course Main
Cuisine Italian
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Adapted by Pam - For the Love of Cooking / Original by Cooking Light
Ingredients
Basil-Ricotta Ravioli:
¾cupwhole-milk ricotta cheese
3tbspParmesan cheesegrated
2tbspmozzarella cheeseshredded
2tbspfresh basilchopped
½teaspoonlemon zest
Sea salt and freshly cracked pepperto taste
16square wonton wrappers
1large egglightly beaten
Blistered Tomatoes:
2tspolive oil
2cupscherry tomatoes
½shallotsliced
1cloveof garlicminced
Spinach:
1tbspbutter
10ozbaby spinach
Juice from 1/2 a lemon
Other:
Olive oilto taste
Fresh lemon juiceto taste
Fresh basilchopped, to taste
Parmesangrated, to taste
Instructions
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. Season with a bit of sea salt and freshly cracked pepper, to taste.
Sprinkle the top with grated parmesan and fresh basil.
Add a few balsamic tomatoes, if desired, or serve them on the side. Enjoy.