Spinach & Ricotta Ravioli


Spinach & Ricotta

and ricotta is a classic ravioli filling; substitute cottage cheese if
you like, or try mascarpone. You could even sneak in some soft tofu.

1 cup (250 mL) part-skim ricotta cheese

1/2–1 cup (125–250 mL) frozen spinach, chopped, thawed and squeezed dry

1/4 cup (60 mL) grated Parmesan or aged white cheddar

1 large egg

salt and pepper to taste

Stir everything together in a mixing bowl.




1 pkg. wonton wrappers, thawed
2–3 cups (500–750 mL) fillings
Sauce: tomato sauce, pesto, browned butter or oil, alfredo sauce

  1. Fill a small dish with water.
  2. Take one or two wonton wrappers
    out at a time, keeping the rest in the package or covered with a tea
    towel so that they don’t dry out. Lay them on a clean, dry surface and
    place a spoonful of filling onto the middle of each wrapper.
  3. Dip your finger into the water and
    use it to moisten two adjoining edges. Fold the wonton over to form a
    triangle, pressing out any air bubbles (so that they don’t turn into
    floatation devices in the pot of boiling water), and press to seal.
  4. Repeat with the remaining wontons
    and filling. If you want to turn your ravioli into tortellini, moisten
    the two corners at the base of the triangle, bring them together and
    pinch them to seal.

Bring a large pot of salted
water to a boil. Gently drop in as many as you want to cook, making
sure not to crowd the pot, and boil for five to six minutes, until they
float to the surface. Remove them from the water with a slotted spoon
and drain them well. Top with any sauce you like.

Arrange uncooked ravioli in
a single layer on a baking sheet or tuck them into ice cube trays, then
freeze. Then transfer them to freezer bags to store for up to six
months. Boil from frozen.

Published May 2010

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