Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes
Servings 4
Equipment
- Baking Sheet
Ingredients
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 tsp 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 & zest from ½ a lemon
Other:
- Olive oil to taste
- Fresh lemon juice to taste
- Fresh basil chopped, to taste
- Parmesan grated, to taste
Instructions
- 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 remaining wonton wrappers, remaining egg, and remaining ricotta mixture.
- 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 some 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.
- Sprinkle the top with grated parmesan and fresh basil.