Saturday, February 20, 2010

Spinach, Ricotta and Pine Nut Ravioli

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Here is a recipe I picked up on the Whole Foods (click for original recipe) website while searching for ravioli recipes.  I picked up some wonton wrappers because they were on sale and decided I could make some ravioli from the baby spinach I got in my Full Circle CSA box this week.

I served this recipe with Sauteed Shrimp with Garlic and Leeks (recipe forthcoming!)

Spinach Ricotta and Pine Nut Ravioli

1/2 tablespoon olive oil 
1 shallot, chopped 
1/2 pound baby spinach 

2 cloves garlic
Salt and pepper to taste 
1 cup part-skim ricotta cheese 
8 tablespoons toasted pine nuts 
3 tablespoons grated Parmesan cheese 
Semolina flour for dusting 
1 (12-ounce) package won ton wrappers 
1 egg, room temperature, beaten with 1/2 tablespoon cold water 



Chop shallot and garlic.  Heat olive oil in pan on medium.  Heat shallots and garlic until fragrant, but don't let them brown.  Add baby spinach, about 1/3 at a time.  Let it all wilt down, but don't over cook it.  Transfer it to a stainless steel bowl and spread it apart a bit.  Cool in bowl until room temperature.  (I put mine in the open window to  cool down to room temperature.)   Then, once cool, put it in the 'fridge for about 20 mins.  After that, take it out and squeeze the excess water out of the leaves of spinach.  Discard liquid.  Chop the spinach finely.  Put the chopped spinach back into the bowl it came from, then add ricotta cheese, salt, pepper, 2 tbsp Parmesan cheese, and 6 tbsp pine nuts, mix well.  


Dust a clean work surface with semolina flour.  Also, take out a rimmed baking sheet, put down a layer of wax paper, and dust that with the semolina flour, too.  Get your egg ready and lay out 5 or 6 wonton wrappers on your floured surface. Using a spoon, put a dollop of the spinach ricotta pine nut filling onto the middle of each wrapper.  Then, using a brush, brush the egg mixture onto the edges of the wrappers.  Set the top wrapper onto each ravioli, then secure the corners of each first.  I press with fingers, then press with a fork, too for extra security.  Then, once the corners are secure, press down one side of one ravioli both with your fingers then with a fork.  Pick up the ravioli, press the wrappers together, getting the air out of the ravioli, and securing all sides.  Then use your fork tines to decorate and secure the edges.  Repeat until you run out of wrappers, or run out of filling!  Set these onto the floured wax papered baking sheet and keep making 'em!  If you won't be making them immediately, cover them and put them in the fridge for later.  You can also freeze them for later.  (I put the extras into freezer bags in 2 person servings - 4 raviolis each - so I can just pull it out of the freezer anytime.)


When you are ready, bring a pot of water to boil.  Add ravioli 4-5 at a time (or if you have a large enough pot, add 10 at a time), making sure they don't stick to each other.  Drain, and serve.  Enjoy!


Filling for Ravioli


Frozen, Finished Raviolis




(Add link to Sauteed Shrimp with Garlic and Leeks)


Shrimps Sauteed in Butter with Garlic and Leeks, Served alongside Ravioli




(Add link to Pear Pie Recipe)




Love,
Carolyn


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