Chevre And Spinach Wonton Ravioli With Fresh Parsl... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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An easy way to make ravioli is to use wonton wrappers. Here's one example just a bit different from the norm . :) Ingredients:
6oz chevre, softened |
13/4cup ricotta |
4-5 oz fresh spinach, chopped fine |
6-8oz fresh mushrooms, chopped |
2 green onions, greens only, chopped |
2-3 cloves garlic, minced |
salt and pepper |
2t olive oil |
sea or kosher salt and fresh ground pepper |
fresh grated nutmeg, optional, about 1/2t |
1 package wonton wrappers(these would be better to use two wontons per ravioli as one is just too thin, as you can see in my photo or, you can use the thicker dumpling wrappers that are sometimes available) |
large pot of water brought to a boil, then reduced to high simmer |
parsley sauce |
1/2 cup fresh parsley, finely chopped |
1/4-1/2 cup high quality olive oil |
3 cloves garlic, crushed |
1/4 cup fresh parmesan, grated |
salt and pepper |
Directions:
1. Heat 2T oil in medium skillet. Add mushrooms and garlic, then spinach, and cook about 5 minutes until mushrooms are just beginning to cook and spinach is cooked down but still bright green. (Don't over cook the spinach, it will turn bitter)
2. Drain and let cool
3. Meanwhile, combine cheeses, onion, salt, pepper and nutmeg in medium bowl.
4. Add spinach/mushroom mixture and fold until combined.
5. Spoon about 1T mixture into the center of each wonton wrapper
6. With fingertip or small pastry brush, dampen edges with water
7. Fold one corner to it's opposite corner, pressing edges together to seal.
8. Drop raviolis into simmering water, about 4-5 at a time and cook 5-8 minutes, til al dente or desired texture
9. Remove with large slotted spoon and drain.
10. Combine all ingredients for sauce other than oil, then whisk in oil just before serving.
11. Serve raviolis with small amount of sauce over them.
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