Spinach, Cheese,

and Basil Ravioli

 

Ravioli seems so daunting when starting from the beginning, making fresh pasta etc... I know you've heard this before, but use wonton skins, and trim them with a ravioli cutter; or use a pizza cutter for the cutting and a fork for the sealing. This recipe makes it so easy that you'll be convinced you are the greatest, and that you were destined to be a cook. You will have a better chance of success if you follow these rules: evacuate all the air from the ravioli so it doesn't expand, and burst the pouch; seal the ravioli well to prevent water from entering, or the filling from escaping; don't over cook them, cook them for a minute or two past the time that they are fully floating. Many recipes call for a butter, cream, and cheese sauce but I think a basic, light tomato sauce works quite well. This recipe is set up to make it easy to halve it, a portion that is perfect for two (with maybe a little left to take for lunch.

 

2 c   ricotta cheese

1     10 oz. pkg. frozen, chopped spinach

   2/3 c   Parmesan cheese
    12     basil leaves, finely chopped
2     eggs

2 t   shallot, finely minced

1     garlic clove, finely minced

2 t   Italian parsley, finely minced

   1/8 t   ground nutmeg
   3/4     lemon, zested
3 T   walnuts, finely chopped (optional)

      salt and pepper to taste


2     pks. wonton skins

 

In a medium-sized bowl combine all the ingredients, whisk with a fork and let sit for 15-20 minutes to let the flavors blend. Wonton wraps generally come in a package stuck together in "twos", the outsides having more cornstarch than the insides. Take one of the "pairs" and put it cornstarch-side down; place approximately 1 T of the filling on the wrapper, wet the exposed edges around the filling, and place another wrapper on top, cornstarch-side up. Start with one edge and press the two wraps together; next seal one of the perpendicular edges, then the other, giving you something that looks like an open-ended money purse. Now its time to seal the ravioli, the important part is to make sure there are no air bubbles trapped inside, so take your time getting them out, and yes, you may have to open up an already sealed side to get that last stubborn air pocket. Trim the ravioli with a ravioli wheel, leaving 1/4 to 3/8 in. of wrapper all the way around (this can also be accomplished using a pizza cutter to trim the dough, and the tines of a fork to seal the ravioli). Place the ravioli in a single layer on a large platter, or cookie sheet that has been lightly dusted with flour. In a pot of boiling, salted water, cook the ravioli about 8 at a time; when first dropped in the ravioli will sink, then slowly start floating as they begin to cook. Wait until they are fully floating before removing, not just doing an iceberg imitation. If you are doing a full batch, keep the done ones in a warmed bowl, with a little butter to keep them from sticking.