Spinach & Ricotta Ravioli
April 22, 2010
April 22, 2010
FILLINGS:
Spinach & Ricotta
Spinach
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.
ASSEMBLE THE RAVIOLI
1 pkg. wonton wrappers, thawed
2–3 cups (500–750 mL) fillings
Sauce: tomato sauce, pesto, browned butter or oil, alfredo sauce
EAT RIGHT AWAY:
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.
OR FREEZE FOR LATER:
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