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Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

I saw this recipe in the July 2017 Cooking Light issue and couldn’t wait to try it. What a clever idea it is to make ravioli using wonton wrappers! It was a fun recipe to make and it was easier than I anticipated. The flavor of the creamy basil-ricotta ravioli with lemony spinach and the blistered tomatoes added a nice zing to the dish. I dressed the ravioli simply with some olive oil, lemon juice, fresh basil, and Parmesan–it was perfect. This ravioli was served with an arugula salad and they paired beautifully together. My entire family loved this meal.

Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

How to Make Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

Combine ricotta, Parmesan, mozzarella, basil, lemon zest, and sea salt, and freshly cracked pepper, to taste together in a bowl; mix well.

Arrange 8 wonton wrappers on a work surface (cover remaining wrappers to prevent drying). Moisten edge of wrappers with egg. Place a spoonful of ricotta mixture in the center of each wrapper. Fold each wrapper in half, pressing very well to seal the edge. Cover with a damp towel to prevent drying. Repeat the procedure with remaining wonton wrappers, remaining egg, and remaining ricotta mixture.

Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

Bring a large saucepan filled with water to a boil; season the water with sea salt. Carefully add ravioli to the water; cook 3 minutes, stirring occasionally. Remove ravioli with a slotted spoon.

While the water is coming to a boil, make the blistered tomatoes by heating the olive oil in a skillet over medium heat. Add the cherry tomatoes and cook, for 3 minutes, stirring occasionally. Add the shallot and cook, stirring often, for 2 minutes. Add the garlic and cook for an additional 30 seconds stirring constantly. Remove from the heat and drizzle with some balsamic glaze; toss to coat evenly. Set aside.

While the pasta is cooking, heat the butter in a large skillet over medium heat. Add the spinach and cook, stirring often, until just starting to wilt. Stir in lemon juice.

Divide spinach mixture among 4 plates; top evenly with ravioli and a drizzle of olive oil and a squeeze of lemon juice. Sprinkle the top with grated parmesan and fresh basil. Add a few balsamic tomatoes, if desired, or serve them on the side. Enjoy.

Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Italian
Servings: 4
Author: Adapted by Pam - For the Love of Cooking / Original by Cooking Light

Ingredients

  • Basil-Ricotta Ravioli:
  • 3/4 cup whole-milk ricotta cheese
  • 3 tbsp Parmesan cheese grated
  • 2 tbsp mozzarella cheese shredded
  • 2 tbsp fresh basil chopped
  • 1/2 teaspoon lemon zest
  • Sea salt and freshly cracked pepper to taste
  • 16 square wonton wrappers
  • 1 large egg lightly beaten

  • Blistered Tomatoes:
  • 2 tsp olive oil
  • 2 cups cherry tomatoes
  • 1/2 shallot sliced
  • 1 clove of garlic minced

  • Spinach:
  • 1 tbsp butter
  • 10 oz baby spinach
  • Juice from 1/2 a lemon

  • Other:
  • Olive oil to taste
  • Fresh lemon juice to taste
  • Fresh basil chopped, to taste
  • Parmesan grated, to taste

Instructions

  • Combine ricotta, Parmesan, mozzarella, basil, lemon zest, and sea salt, and freshly cracked pepper, to taste together in a bowl; mix well.
  • Arrange 8 wonton wrappers on a work surface (cover remaining wrappers to prevent drying). Moisten edge of wrappers with egg.
  • Place a spoonful of ricotta mixture in the center of each wrapper.
  • Fold each wrapper in half, pressing very well to seal the edge.
  • Cover with a damp towel to prevent drying.
  • Repeat the procedure with remaining wonton wrappers, remaining egg, and remaining ricotta mixture.
  • Bring a large saucepan filled with water to a boil; season the water with sea salt.
  • Carefully add ravioli to the water; cook 3 minutes, stirring occasionally.
  • Remove ravioli with a slotted spoon.
  • While the water is coming to a boil, make the blistered tomatoes by heating the olive oil in a skillet over medium heat.
  • Add the cherry tomatoes and cook, for 3 minutes, stirring occasionally.
  • Add the shallot and cook, stirring often, for 2 minutes.
  • Add the garlic and cook for an additional 30 seconds stirring constantly.
  • Remove from the heat and drizzle with some balsamic glaze; toss to coat evenly. Set aside.
  • While the pasta is cooking, heat the butter in a large skillet over medium heat.
  • Add the spinach and cook, stirring often, until just starting to wilt.
  • Stir in lemon juice.
  • Divide spinach mixture among 4 plates; top evenly with ravioli and a drizzle of olive oil and a squeeze of lemon juice. Season with a bit of sea salt and freshly cracked pepper, to taste.
  • Sprinkle the top with grated parmesan and fresh basil.
  • Add a few balsamic tomatoes, if desired, or serve them on the side. Enjoy.
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8 Comments

  1. Looks delicious Pam and something we have been wanting to make

  2. Gloria Roa Baker says:

    5 stars
    I love ricota ravioli !! These look wonderful Pam!

  3. i need to buy some wonton wrappers–i never have, and their uses seem endless! love this particular creation. 🙂

  4. I’ve never done wonton ravioli before, but it sounds way way easier than making pasta from scratch lol. A must try for summer!