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plump spinach and ricotta ravioli in a light butter sauce on a wide plate garnished with parmesan and herbs, in a wide horizontal shot, on an elegant table setting, natural light, shallow depth of field, landscape orientation

Spinach and Ricotta Ravioli

Soft pasta pockets are filled with creamy ricotta cheese and spinach and then topped with a light butter sauce.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup ricotta
  • 1 cup frozen spinach thawed and drained
  • 1/4 cup parmesan grated
  • 1 package wonton wrappers
  • 3 tbsp butter
  • 1 pinch salt and pepper

Method
 

  1. Mix the ricotta, spinach, parmesan, salt, and pepper.
  2. Spoon a teaspoon of filling onto each wonton wrapper, brush the edges with water, and fold and seal into ravioli.
  3. Boil gently for 3 minutes until they float.
  4. Toss with the melted butter and serve with extra parmesan.

Notes

Wonton wrappers are a cheap shortcut to fresh-tasting ravioli.