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RECIPE
11 INGREDIENTS7 STEPS35MIN

Easy Basil Ricotta Ravioli

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A Hint of Rosemary

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Wonton wrappers are the secret ingredient in this one. Pasta pillows that have the flavor and texture of homemade from-scratch ravioli. The ricotta filling is packed with flavor, thanks to the basil and lemon zest.
35MIN
Total Time

A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3/4 cup
Whole Milk Ricotta Cheese
about 6 ounces
1/4 cup
about 1 ounce
1/4 cup
Fresh Basil , torn, divided
1
Lemon , zested, juiced
1/2 tsp of zest, 2 tsp of juice
1/4 tsp
Freshly Ground Black Pepper , divided
divided
1/4 tsp
Kosher Salt , divided
16
Wonton Wrappers , divided
1
Large Egg , lightly beaten
1 Tbsp
Extra-Virgin Olive Oil , divided
3 cloves
Garlic , thinly sliced
8 cups
Fresh Baby Spinach
about 10 ounces

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Nutrition Per Serving

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CALORIES
569
FAT
15.8 g
PROTEIN
23.3 g
CARBS
82.4 g

Cooking Instructions

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Step 1
Combine Whole Milk Ricotta Cheese (3/4 cup), Grated Parmesan Cheese (3 tablespoon), Fresh Basil (2 tablespoon), zest from the Lemon (1), Freshly Ground Black Pepper (1/8 teaspoon), and Kosher Salt (1/8 teaspoon) in a bowl.
Step 2
Arrange the Wonton Wrappers (8) on a work surface and cover remaining wrappers to prevent drying. Moisten edge of the wrappers with the Large Egg (1). Place 1 tablespoon 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 (2 teaspoon) in a large skillet over medium heat. Add Garlic (3 clove) and sauté for about 2 minutes.
Step 6
Add the Fresh Baby Spinach (8 cup) and stir in the remaining Kosher Salt (1/8 teaspoon). Cook just until the spinach is wilted. Stir in the 2 tablespoons of juice from the lemon.
Step 7
Divide the spinach mixture among 4 plates. Top evenly with the ravioli, remaining Grated Parmesan Cheese (1 tablespoon), Fresh Basil (2 tablespoon), Freshly Ground Black Pepper (2/8 teaspoon), and Extra-Virgin Olive Oil (2 teaspoon).

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Nutrition Per Serving
Calories
569
% Daily Value*
Fat
15.8 g
20%
Saturated Fat
6.1 g
30%
Trans Fat
0.1 g
--
Cholesterol
95.7 mg
32%
Carbohydrates
82.4 g
30%
Fiber
4.5 g
16%
Sugars
2.1 g
--
Protein
23.3 g
47%
Sodium
1191.5 mg
52%
Vitamin D
0.0 µg
0%
Calcium
256.1 mg
20%
Iron
5.8 mg
32%
Potassium
477.6 mg
10%
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