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Spinach, Ricotta and Pine Nut Ravioli

Serves 6
Time 1 hr 20 min
Fresh homemade ravioli are easier than you might think when you take a shortcut by using won ton wrappers for the pasta dough. For fun with family and friends, get everyone into the act by setting up a ravioli assembly line.
Ingredients
  • 1/2 tablespoon extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1/2 pound baby spinach
  • 1/4 teaspoon fine sea salt
  • 3/4 cup part-skim ricotta cheese
  • 8 tablespoons toasted pine nuts
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon grated nutmeg
  • All-purpose flour, for dusting
  • 1 (12.0-ounce) package won ton wrappers
  • 1 egg, beaten with 1/2 tablespoon cold water
  • 2 tablespoons unsalted butter
  • ground black pepper
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Method

Heat oil in a large skillet over medium heat.

Add shallots and cook for about 1 minute, stirring so that they do not brown.

Add spinach in a couple of batches and cook, stirring from time to time, until just wilted.

Season with salt and pepper, mix well and transfer to a bowl.

Let spinach cool to room temperature, then refrigerate for about 20 minutes, until it is cool to the touch.

Remove spinach and squeeze into small balls with your hands to release as much liquid as possible. Discard liquid.

Finely chop spinach and combine with ricotta, 6 tablespoons of the pine nuts, 2 tablespoons of the Parmesan, nutmeg, salt and pepper to make the filling for the ravioli.

Dust a clean work surface with flour. Place about 5 won ton wrappers on the surface, arranging them so that they don't touch.

Using a spoon, place a small amount of filling in the center of each wrapper.

Lightly brush the egg and water mixture on all four edges of the wrappers. 

Carefully place another won ton wrapper on top of the filling. To seal it shut, start at one corner and press the edges all the way around. Try not to leave any air bubbles inside of the ravioli as this may cause the ravioli to burst when cooked.

Place ravioli on a rimmed baking sheet lightly dusted with semolina flour as done.

Dust each layer of ravioli on the baking sheet with the semolina flour, place a piece of waxed paper over them and continue layering. Repeat until all wrappers are used.

Cover and refrigerate until ready to cook. (If cooking will not be done the same day, ravioli can be stored in a sealed plastic bag and frozen for up to a week. They can be cooked directly out from the freezer; thawing is not necessary.)

Bring about 3 quarts of salted water to a boil.

Add ravioli and cook, stirring gently so they do not stick to each other, for about 3 minutes or until cooked through. Reserve a few tablespoons of the pasta water.

Meanwhile, melt butter in a large skillet over low heat until foaming.

When ravioli are cooked, drain and add them to skillet.

Sprinkle with remaining 2 tablespoons pine nuts and 1 tablespoon Parmesan.

Season with salt and pepper. (If dry, add a tablespoon or two of the reserved pasta water.)

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 tablespoon extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1/2 pound baby spinach
  • 1/4 teaspoon fine sea salt
  • 3/4 cup part-skim ricotta cheese
  • 8 tablespoons toasted pine nuts
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon grated nutmeg
  • All-purpose flour, for dusting
  • 1 (12.0-ounce) package won ton wrappers
  • 1 egg, beaten with 1/2 tablespoon cold water
  • 2 tablespoons unsalted butter
  • ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.