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Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

Bring something special to the table with this well-loved recipe.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Place a spoonful of ricotta mixture in the center of each wrapper.
  4. Fold each wrapper in half, pressing very well to seal the edge.
  5. Cover with a damp towel to prevent drying.
  6. Repeat the procedure with remaining wonton wrappers, remaining egg, and remaining ricotta mixture.
  7. Cook the ravioli by bringing a large saucepan filled with water to a boil; season the water with sea salt.
  8. Carefully add ravioli to the water; cook for 3 minutes, stirring occasionally.
  9. Remove the ravioli with a slotted spoon.
  10. Meanwhile, cook the blistered tomatoes by making the blistered tomatoes by heating the olive oil in a skillet over medium heat.
  11. Add the cherry tomatoes and cook, for 3 minutes, stirring occasionally.
  12. Add the shallot and cook, stirring often, for 2 minutes.
  13. Add the garlic and cook for an additional 30 seconds stirring constantly.
  14. Remove from the heat and drizzle with some balsamic glaze; toss to coat evenly. Set aside.
  15. Cook the spinach while the pasta and tomatoes are cooking, heat the butter in a large skillet over medium heat.
  16. Add the spinach and cook, stirring often, until just starting to wilt.
  17. Stir in lemon juice.
  18. 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.
  19. Sprinkle the top with grated parmesan and fresh basil.