Easy Spinach and Ricotta Ravioli
This Easy Spinach and Ricotta Ravioli uses wonton wrappers to create silky homemade-style ravioli in under 30 minutes. Filled with spinach, ricotta and parmesan and finished with burnt butter, sage and walnuts, it is simple, elegant and perfect for weeknights or entertaining.
Ingredients
RAVIOLI
- 1 bunch English spinach, leaves picked (about 120 g once wilted, see notes)
- 250g fresh, firm ricotta
- ½ cup finely grated parmesan
- 1 egg, lightly beaten
- ½ teapsoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 250g packet wonton wrappers
For the Burnt Butter, Sage and Walnut Sauce
- 125g unsalted butter, chopped
- ⅓ cup walnuts, roughly chopped
- 20-30 fresh sage leaves
Instructions
PREPARE THE FILLING
- Rinse the spinach well and shake off excess water. Heat a large frying pan over medium heat, add the spinach and cook, stirring, until just wilted and bright green. Transfer immediately to a bowl of ice-cold water to stop the cooking.
- Once cool, drain thoroughly and squeeze out as much liquid as possible. This step is important. Roughly chop the spinach and place in a bowl. Add the ricotta, parmesan, egg, salt, pepper and nutmeg. Mix until well combined.
Assemble the Ravioli
- Lightly dust a tray with semolina. Working with one wonton wrapper at a time, place a heaped teaspoon of filling onto one side of the wrapper.
- Lightly dampen the edges with water. Fold over to seal and press firmly to remove any air. Transfer to the prepared tray and repeat with the remaining wrappers and filling.
TO COOK THE RAVIOLI
- Bring a large saucepan of well-salted water to a rolling boil. Cook the ravioli in batches for about 3 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to warm bowls.
MAKE THE BURNT BUTTER SAUCE
- While the ravioli cook, melt the butter in a frying pan over medium-high heat. Once sizzling, add the walnuts and sage leaves.
- Cook, swirling the pan, until the sage is crisp and the butter turns golden with brown specks on the base, about 4 to 5 minutes. Remove from the heat immediately and spoon over the ravioli. Finish with extra parmesan and cracked black pepper if desired.
Notes
- Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Spinach: If using baby spinach, replace the English spinach with 120 g baby spinach. Wilt and squeeze very well to remove excess moisture before mixing with the ricotta.
- Ricotta: Use fresh, firm ricotta from the deli or cryovac section. Avoid smooth tub ricotta, as it contains too much moisture for this filling.
- Wonton Wrappers: Wonton wrappers make an excellent pasta substitute. Dumpling or gyoza wrappers can also be used.
Folding one wrapper in half gives you more ravioli. Using two wrappers per ravioli creates larger, more traditional squares. - Butter: If using salted butter, you may not need additional seasoning. Taste before serving.
- Nuts: Walnuts add texture and flavour but are optional. You can substitute almonds, pine nuts or pecans, or leave them out entirely. Add smaller nuts later in the cooking process to prevent burning.