Cooking Instructions
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Step 1
Combine
Whole Milk Ricotta Cheese (185 g)
,
Grated Parmesan Cheese (20 g)
,
Fresh Basil (2 g)
, 1/2 tsp
Lemon (1)
,
Freshly Ground Black Pepper (as needed)
, and
Kosher Salt (as needed)
in a bowl.
Step 2
Arrange the
Wonton Wrappers (8)
on a work surface and cover the remaining wrappers to prevent drying. Moisten edge of the wrappers with the
Farmhouse Eggs® Large Brown Egg (1)
. Place 1 Tbsp of the ricotta mixture in the center of each wrapper.
Step 3
Fold each wrapper in half, forming a triangle, pressing well to seal the edges. Cover with a damp towel to prevent drying. Repeat the procedure with the remaining
Wonton Wrappers (8)
, beaten egg, and ricotta mixture.
Step 4
Bring a large saucepan filled with water to a boil. Carefully add the prepared ravioli to the pan. Cook for 3 minutes, stirring occasionally. Remove ravioli with a slotted spoon.
Step 5
Heat
Extra-Virgin Olive Oil (10 mL)
in a large skillet over medium heat. Add
Garlic (3 cloves)
and sauté for about 2 minutes.
Step 6
Add the
Fresh Baby Spinach (240 g)
and stir in the remaining
Kosher Salt (as needed)
. Cook just until the spinach is wilted. Stir in the 2 Tbsp of lemon juice.
Step 7
Divide the spinach mixture among 4 plates. Top evenly with the ravioli, remaining
Grated Parmesan Cheese (6 g)
,
Fresh Basil (2 g)
,
Freshly Ground Black Pepper (as needed)
, and
Extra-Virgin Olive Oil (10 mL)
.
