Ricotta and herb ravioli with spinach and pine nuts

Cooking Vegetarian Ricotta and herb ravioli with spinach and pine nuts

Wonton wrappers make perfect little ravioli parcels. These burst with the flavour of spinach, pine nuts and ricotta cheese.

Lables: Low carb Low kilojoule Vegetarian Fish free Shellfish free Soy free
  1. Place ricotta, lemon zest, basil and the chopped garlic in a large bowl. Season with salt and pepper, then mix well.
  2. Lay 16 wonton wrappers on the workbench. Place a heaped teaspoon of the ricotta mixture on each, then gently press a herb sprig on top. Brush edges of wonton wrapper with water, then top with a second wrapper, pressing edges to seal and pushing out as much air as possible.
  3. Cook the ravioli in a large pan of boiling salted water, in batches if necessary, for 2-3 minutes until they rise to the surface. Remove with a slotted spoon and toss in 1 tablespoon oil.
  4. Meanwhile, heat the remaining oil in a frypan over medium heat. Add spinach and sliced garlic, then cook, stirring, for 1-2 minutes until just wilted. Add the lemon juice, season, then add ravioli and toss to warm through. Divide among plates and serve sprinkled with pine nuts.

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200g fresh ricotta, drained
2 tsp grated lemon zest, plus 1 tbsp juice
2 tbsp finely chopped basil leaves
1 garlic clove, finely chopped, plus 1 garlic clove, thinly sliced
32 wonton wrappers
16 small chervil or flat-leaf parsley sprigs
2 tbsp olive oil
2 cups baby spinach leaves, rinsed
2 tbsp toasted pine nuts

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Vegetarian
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