Ricotta and herb ravioli with spinach and pine nuts

Name: Ricotta and herb ravioli with spinach and pine nuts
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 200g fresh ricotta, drained; 2 teaspoons grated lemon zest, plus 1 tablespoon juice; 2 tablespoons 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 tablespoons olive oil; 2 cups baby spinach leaves, rinsed with a little water left on the leaves; 2 tablespoons toasted pine nuts

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Prep Time: 25 minutes

Cook Time: 10 minutes

Total: 35 minutes

Servings: 4

Cost: $7.21 /serving

Author : delicious. team

italian family friendly dinner party

Ricotta and herb ravioli with spinach and pine nuts

Ingredients

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200 grams fresh ricotta, drained2 teaspoons grated lemon zest, plus 1 tablespoon juice2 tablespoons finely chopped basil leaves1 garlic clove, finely chopped, plus 1 garlic clove, thinly sliced32 wonton wrappers16 small chervil or flat-leaf parsley sprigs2 tablespoons olive oil2 cups baby spinach leaves, rinsed with a little water left on the leaves2 tablespoons toasted pine nuts

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Instructions

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Step 1

Place ricotta, lemon zest, basil and the chopped garlic in a large bowl. Season with salt and pepper, then mix well.

Step 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.

Step 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.

Step 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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