Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

Confession: totally did not make my own dough. I could have but, without my pasta maker (which is living in London right now), its all just a little time consuming. And I’m busy! hee.

So, the cheat is wonton wrappers! Get them from the freezer section, de-frost to room temperature and presto! Ready rolled and cut ravioli.

Onto the filling…

In a food processor pulse basil, baby spinach, and parmesan together. I’ve added some green chillies and salt to the mixture for flavour, and that is it. Then dump into a bowl and add ricotta. The mixture should not be too watery or loose as it will need to hold shape within the pasta. Season with pepper, salt, and a little nutmeg. All done!

Fill your ravioli. Spoon some of the mixture into the middle of the wonton wrapper. With your finger run some water around the edges of the wonton wrapper (helps with sealing) and then fold over and close. If you want to make smaller shapes (which are tidier) fold your wonton wrapper like a tent (pinch 4 edges together), but I’m happy with a half-moon as it means I get more filling in! yum!

Cook your pasta in boiling water and then eat with a little melted butter, basil, and parmesan. Enjoy x


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