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spinach and ricotta ravioli
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Servings: 6


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Step 1

1 (If using fresh spinach, bring a large pot of lightly salted water to a boil over high heat

Step 2

2 Add the spinach and blanch for no more than 30 seconds, then drain in a colander

Step 3

3 Let cool slightly, then squeeze out any excess moisture, being careful not to displace the leaves' natural juices and coarsely chop

Step 4

4 )

Step 5

5 In a large bowl, stir together the ricotta with nutmeg until thoroughly combined

Step 6

6 Taste, and add more nutmeg, if desired (the nutmeg should be barely perceptible

Step 7

7 ) Season with salt and pepper, stir to combine, and taste again, adding more salt and/or pepper, if desired

Step 8

8 Add the chopped spinach and mix thoroughly to combine

Step 9

9 Line a large rimmed baking sheet with parchment paper

Step 10

10 Place 1 teaspoon of the filling mixture in the center of a wonton wrapper

Step 11

11 Brush the edges of the wrapper with cold water, and place a second wrapper on top, then press all around the sides to create a seal

Step 12

12 Transfer to the prepared sheet

Step 13

13 Repeat to use all of the filling; you should get 48 ravioli

Step 14

14 Bring a large pot of water to a barely a boil over medium heat

Step 15

15 Working in batches, use a slotted spoon or spider to lower a few ravioli into the water at a time until all of the ravioli are added to the pot, and cook for 5 minutes

Step 16

16 Meanwhile, in a large skillet over medium heat, melt the butter with the sage

Step 17

17 After the butter begins to froth and the froth subsides, remove from the heat

Step 18

18 Carefully drain the ravioli, shaking off excess water, then transfer to the skillet with the butter and sage

Step 19

19 Gently toss to coat evenly and heat through, then remove from the heat, divide among shallow bowls and serve right away

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