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Cristina's Spinach Ravioli's picture
  Part skim ricotta cheese 2 Pound
  Frozen creamed spinach 10 Ounce, thawed (1 Package)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Ground nutmeg 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Wonton skins 36 Ounce (Square Or Round, 3 Packages, 12 Ounce Each, Approximately 56 Skins Per Package)
  Tomato sauces 2 Tablespoon
  Fresh basil leaves 1 Tablespoon (For Garnish)

In a large bowl, stir together the ricotta cheese, spinach, Parmesan, nutmeg, salt, and pepper until well combined.
Line a baking sheet with waxed paper and spray the paper with cooking spray.
To fill the ravioli, place a wonton skin on a work surface lightly sprinkled with cornstarch or flour.
Spoon a rounded teaspoon of filling in the center and brush the edges with water.
Top with a second skin and press the edges together with your fingertips.
Place the filled ravioli on the baking sheet.
Repeat with the remaining filling and wonton skins to make about 70 ravioli.
To stack layers of ravioli, sprinkle cornstarch or flour over each layer and cover with sprayed waxed paper.
(To prepare ahead, cover the filled ravioli with plastic wrap and refrigerate up to 24 hours before cooking.) To cook the ravioli, place into simmering salted water 6 at a time and cook 1 to 2 minutes.
Ravioli will be translucent.
Do not overcook.
Remove carefully with a slotted spoon, drain very well, and serve with tomato sauce.
Garnish with basil.
Allow 6-7 ravioli per serving.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Cristina's Spinach Ravioli Recipe