Spinach and ricotta ravioli recipe
This fast recipe for the filled pasta cuts time without compromising on flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Mixing bowl
- Baking sheet
- Measuring spoon
- Spoon
- Saucepan
- Slotted spoon
- Serving bowl
- Skillet
- Stove
Ingredients
- 250 gm frozen chopped spinach, defrosted and squeezed to remove excess liquid
- 200 gm firm ricotta, crumbled
- 50 gm (⅔ cup) finely grated parmesan, plus extra to serve
- ¼ tsp freshly grated nutmeg
- Semolina, for dusting
- 36 egg wonton wrappers
- Lemon and sage brown butter
- 80 gm chilled unsalted butter, diced
- 16 sage leaves
- Juice of ½ lemon (or to taste)
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