Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

Name: Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving
Ingredients: ¾ cup whole-milk ricotta cheese; 3 tbsp Parmesan Cheese; 2 tbsp mozzarella cheese; 2 tbsp fresh basil; ½ tsp lemon zest; Sea Salt and Freshly Cracked Pepper; 16 square wonton wrappers; 1 large egg; 2 tsp olive oil; 2 cups cherry tomatoes; ½ shallot; 1 clove of garlic; 1 tbsp butter; 10 oz baby spinach; Juice & zest from ½ a lemon; olive oil; fresh lemon juice; fresh basil; parmesan

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Course
Main Course
Cuisine
Italian

Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

Ursula Knight

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Ingredients

Servings

Basil-Ricotta Ravioli:

¾ cup whole-milk ricotta cheese
3 tbsp Parmesan Cheese grated
2 tbsp mozzarella cheese shredded
2 tbsp fresh basil chopped
½ tsp lemon zest
Sea Salt and Freshly Cracked Pepper to taste
16 square wonton wrappers
1 large egg lightly beaten

Blistered Tomatoes:

2 tsp olive oil
2 cups cherry tomatoes
½ shallot sliced
1 clove of garlic minced

Spinach:

1 tbsp butter
10 oz baby spinach
Juice & zest from ½ a lemon

Other:

olive oil to taste
fresh lemon juice to taste
fresh basil chopped, to taste
parmesan grated, to taste

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Instructions

Make the ricotta filling by combining ricotta, Parmesan, mozzarella, basil, lemon zest, sea salt, and freshly cracked pepper, to taste together in a bowl; mix well.
Prepare the ravioli by arranging 8 wonton wrappers on a work surface (cover remaining wrappers to prevent drying). Moisten the edge of wrappers with egg.
Place a spoonful of ricotta mixture in the center of each wrapper.
Fold each wrapper in half, pressing very well to seal the edge.
Cover with a damp towel to prevent drying.
Repeat the procedure with remaining wonton wrappers, remaining egg, and remaining ricotta mixture.
Cook the ravioli by bringing a large saucepan filled with water to a boil; season the water with sea salt.
Carefully add ravioli to the water; cook for 3 minutes, stirring occasionally.
Remove the ravioli with a slotted spoon.
Meanwhile, cook the blistered tomatoes by making the blistered tomatoes by heating the olive oil in a skillet over medium heat.
Add the cherry tomatoes and cook, for 3 minutes, stirring occasionally.
Add the shallot and cook, stirring often, for 2 minutes.
Add the garlic and cook for an additional 30 seconds stirring constantly.
Remove from the heat and drizzle with some balsamic glaze; toss to coat evenly. Set aside.
Cook the spinach while the pasta and tomatoes are cooking, heat the butter in a large skillet over medium heat.
Add the spinach and cook, stirring often, until just starting to wilt.
Stir in lemon juice.
To serve, divide the spinach mixture among 4 plates; top evenly with the ravioli and blistered tomatoes, then drizzle some olive oil and a squeeze of lemon juice. Season with a bit of sea salt and freshly cracked pepper, to taste.
Sprinkle the top with grated parmesan and fresh basil.