Ricotta Ravioli with Spinach Pesto Recipe | Sunny Anderson
This homemade Ricotta Ravioli with Spinach Pesto recipe elevates any dish with bold, fresh flavor. Simple to make and versatile. Get the full recipe now.
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.foodnetwork.com.
Cooking tools:
- Food processor
- Microplane
- Pastry brush
- Mixing bowl
- Measuring cup
- Spoon
- Baking sheet
- Parchment paper
- Paper towel
- Refrigerator
- Stove
- Pot
- Colander
- Serving bowl
Ingredients
- 2 cups fresh ricotta
- 1 cup toasted hazelnuts, chopped, divided
- 1/2 teaspoon nutmeg
- 1 lemon, zested and juiced
- Kosher salt
- freshly ground pepper
- 1 (12 ounce) package wonton wrappers
- 1 egg white, lightly beaten
- 4 cups spinach, loosely packed
- 1 clove garlic
- 1/2 cup grated parmesan cheese
- 1/2 cup olive oil
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