You may also like
Categories:
fresh Ricotta hazelnuts nutmeg lemon kosher salt wonton wrappers egg spinach clove garlic Parmesan cheese olive oil processor
Viewed: 71 - Published at: 5 years agoIngredients
- 2 cups fresh ricotta
- 1 cup toasted hazelnuts, chopped, divided
- 1/2 teaspoon nutmeg
- 1 lemon, zested and juiced
- Kosher salt and freshly ground pepper
- 1 (12 ounce) package wonton wrappers
- 1 egg white, lightly beaten
- 4 cups spinach, loosely packed
- 1 clove garlic
- 1/2 cup grated parmesan cheese
- 1/2 cup olive oil
- Special equipment: Food processor
Method
- In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste.
- Lay several wonton wrappers on a work surface.
- Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white.
- Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli.
- Transfer ravioli to a parchment-lined baking sheet.
- Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total.
- Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
- To make the spinach pesto:
- In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
- Fill a large pot with water, salt liberally, and bring to a boil.
- Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes.
- Strain and transfer to serving bowls with a dollop of spinach pesto.
