Ingredients
- 15 oz dairy ricotta cheese
- 10 oz frozen chopped green spinach, thawed and squeezed dry
- 2 large egg yolks
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 48 wonton wrappers
- 1 1/2 cups tomato sauce
- freshly grated pecorino cheese
Instructions
- 1. Whisk ricotta, green spinach, egg yolks, salt, and pepper inside a medium bowl.
- 2. Place 1 tablespoons of ricotta filling in the heart of a wonton wrapper. Brush the advantage from the wrapper gently with water. Fold the wrapper in two, attaching the filling completely and developing a triangular. Make certain to pinch the perimeters to close.
- 3. Transfer the ravioli to some baking sheet. Repeat using the remaining filling and wrappers.
- 4. Boil a pot of generously salted water. Boil raviolis in batches, about 4 minutes per batch.
- 5. Transfer ravioli to some large bowl and pour tomato sauce over pasta. Sprinkle pecorino over ravioli and serve.
- Servings. 6
- Course. Primary Dish
- Recipe Type. Dairy. Primary Dish. Vegetarian
- Ingredients. Egg. Pepper. Ricotta Cheese. Salt. Green spinach. Wonton Wrappers
Instructions
- 1. Whisk ricotta, green spinach, egg yolks, salt, and pepper inside a medium bowl.
- 2. Place 1 tablespoons of ricotta filling in the heart of a wonton wrapper. Brush the advantage from the wrapper gently with water. Fold the wrapper in two, attaching the filling completely and developing a triangular. Make certain to pinch the perimeters to close.
- 3. Transfer the ravioli to some baking sheet. Repeat using the remaining filling and wrappers.
- 4. Boil a pot of generously salted water. Boil raviolis in batches, about 4 minutes per batch.
- 5. Transfer ravioli to some large bowl and pour tomato sauce over pasta. Sprinkle pecorino over ravioli and serve.
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