Spinach Artichoke Wonton Ravioli
Ingredients
The filling
-
1
cup
whole milk or part-skim ricotta
-
⅓
cup
shredded mozzarella
-
2
cups
baby spinach, finely chopped
-
¾
cup
quartered marinated artichoke hearts
-
2-3
cloves
garlic, peeled and minced
-
¼
teaspoon
black pepper
-
¼
teaspoon
kosher salt
-
a pinch
crushed red pepper flakes
The wrappers and toppings
-
48
pieces
wonton wrappers
-
¼
cup
butter or olive oil
-
2
tablespoons
non-pareil capers, drained
-
½
cup
freshly shaved or grated Parmesan
Instructions
- Bring a gallon of salted water to a boil.
- Melt butter or heat olive oil in a small saucepan and stir in capers, then turn off the heat.
- In a medium mixing bowl, combine ricotta, mozzarella, spinach, artichoke hearts, garlic, black pepper, salt, and red pepper flakes.
- Place wonton wrappers on a cutting board and add a rounded tablespoon of filling to each.
- Brush the edges of the wrappers with water, seal them, and press out trapped air.
- Use a fork to press the edges of each ravioli for decoration.
- Boil the ravioli in batches until tender, about 2 to 3 minutes per batch.
- Remove with a slotted spoon and place in serving bowls.
- Drizzle caper butter over the ravioli and garnish with Parmesan and remaining black pepper.
Nutrition Facts (estimated)
Servings
8
Calories
284
Total fat
15g
Total carbohydrates
26g
Total protein
11g
Sodium
593mg
Cholesterol
29mg
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