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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