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Basil-Ricotta Ravioli with Spinach

Photo: Caitlin Bensel
Yield

Serves 4 (serving size: 4 ravioli and about 1/2 cup spinach)

Wonton wrappers are the convenience item you never knew you absolutely needed. Beyond traditional wontons (usually a filling of ground chicken, scallions, and sesame oil), try any sweet or savory filling and bake, sear, or simmer. The wrappers are delicate, so handle gently and be careful not to overfill. You also won’t want to bury these tender dumplings in sauce—a sprinkle of Parmesan and olive oil is all you need. We find it quickest to assemble 8 ravioli at a time. Skip the fancy folds here, just be sure to press out any air pockets and seal well.

Ingredients

  • 3/4 cup whole-milk ricotta cheese
  • 1 ounce Parmesan cheese, grated and divided (about 1/4 cup)
  • 1/4 cup torn fresh basil, divided
  • 1/2 teaspoon grated lemon rind
  • 3/8 teaspoon black pepper, divided
  • 1/4 teaspoon kosher salt, divided
  • 16 square wonton wrappers, divided
  • 1 large egg, lightly beaten
  • 4 teaspoons extra-virgin olive oil, divided
  • 3 garlic cloves, sliced
  • 10 ounce baby spinach (about 8 cups)
  • 2 teaspoons fresh lemon juice

Nutrition Information

  • calories 245
  • fat 13.5 g
  • satfat 5.8 g
  • monofat 5.8 g
  • polyfat 1.1 g
  • protein 12 g
  • carbohydrate 19 g
  • fiber 2 g
  • cholesterol 57 mg
  • iron 3 mg
  • sodium 499 mg
  • calcium 245 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine ricotta, 3 tablespoons Parmesan, 2 tablespoons basil, rind, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a bowl. Arrange 8 wonton wrappers on a work surface (cover remaining wrappers to prevent drying). Moisten edge of wrappers with egg. Place 1 tablespoon ricotta mixture in center of each wrapper. Fold each wrapper in half, pressing well to seal edge. Cover with a damp towel to prevent drying. Repeat procedure with remaining wonton wrappers, remaining egg, and remaining ricotta mixture.

  2. Bring a large saucepan filled with water to a boil. Carefully add ravioli to pan; cook 3 minutes, stirring occasionally. Remove ravioli with a slotted spoon.

  3. Heat 2 teaspoons oil in a large skillet over medium; add garlic, and sauté 2 minutes. Stir in remaining 1/8 teaspoon salt and spinach until wilted. Stir in juice. Divide spinach mixture among 4 plates; top evenly with ravioli, remaining 1 tablespoon Parmesan, remaining 2 tablespoons basil, remaining 1/4 teaspoon pepper, and remaining 2 teaspoons oil.

Cook's Notes

Pair with Blistered Balsamic Cherry Tomatoes