Monday, September 10, 2012

Spinach & Sun-dried Tomato Ravioli

This ravioli was so easy to make, there's hardly an excuse any more to buy store-bought ravioli. This recipe makes 6 servings (2 servings of about 10 ravioli each shown above), so plenty left over to save and freeze for later! Read instructions below for freezing.

Spinach & Sun-dried Tomato Ravioli
from Call Me Fudge

1 Tbs. olive oil
10 oz. fresh spinach
1/4 cup sun-dried tomatoes packed in oil, chopped, oil reserved
2 eggs
15 oz. ricotta (recipe here)
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1 Tbs. water
1 package wonton wrappers

1. Heat the olive oil and oil reserved from the sun-dried tomatoes in a large skillet on medium heat. Add spinach, and saute until wilted and most water has evaporated.
2. Drain spinach, and add to mixing bowl with sun-dried tomatoes, ricotta, 1 egg beaten, salt, pepper, and nutmeg. Mix well until completely combined.
3. Beat the remaining egg in a bowl with the tablespoon of water, and set aside.
4. On a clean, dry surface, lay out a wonton wrapper, put about a teaspoon of filling on one half of the wonton wrapper, centered. Dip a brush in egg wash, and brush 2 touching edges of the ravioli, and then bring the corner farthest away from the filling towards the opposite edge to make a triangular shaped ravioli. Gently press the sides together with your fingers, and then use a fork to again gently press the sides together that you just brought together. Repeat until all filling is used up (I ended up with about 1/4 cup extra filling)
5. Fill a large pot with water and bring to a boil. Gently add each ravioli, and cook until they float to the top (2-3 minutes). Remove with spoon and serve with grated Parmesan (and perhaps toss in olive oil to prevent sticking)

To store extra ravioli:
Line a baking sheet with parchment paper, and tessellate the ravioli to maximize space usage. Place sheet in the freezer, and once ravioli's are frozen, you can transfer to a freezer-safe container and user later. When using later, do not unfreeze before using. Pop the still-frozen ravioli in a pot of boiling water and wait for them to float to the top before removing.

1 comment:

  1. What's the audience for this food blog, that "tessellate" is in the instructions? Love it!