Ravioli With Blistered Grape And Yellow Tomatoes

Name: Ravioli With Blistered Grape And Yellow Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 10 oz package thawed and drained chopped spinach; 1 1/2 cup fesh ricotta; 1 egg; 2 teaspoons Kosher salt; 1 pinch crushed black pepper; 1 teaspoon nutmeg; 1/2 cup shredded gouda; 1 16 oz package of wanton wrappers; 3 tablespoons cornmeal; 1/4 cup extra virgin olive oil; 3 garlic cloves thinly sliced; 3 tablespoons unsalted butter; 1 cup grape tomatoes; 1 cup yellow pear tomatoes; 3/4 cup chiffonade of basil; 1 wedge of Parmigiano Reggiano

Servings: persons

1 10 oz package thawed and drained chopped spinach
1 1/2 cup fesh ricotta
1 egg
2 teaspoons Kosher salt
1 pinch crushed black pepper
1 teaspoon nutmeg
1/2 cup shredded gouda
1 16 oz package of wanton wrappers
3 tablespoons cornmeal
1/4 cup extra virgin olive oil
3 garlic cloves thinly sliced
3 tablespoons unsalted butter
1 cup grape tomatoes
1 cup yellow pear tomatoes
3/4 cup chiffonade of basil
1 wedge of Parmigiano Reggiano

1
Combine drained spinach, ricotta, egg yolk, shredded Gouda, nutmeg, salt and pepper in a bowl. Lay out half the wonton wrappers on work surface. Place about 1 tablespoon of the ricotta and spinach filling in the center of a wonton wrapper. Brush the edge of the wrapper with water. Do the same to a second wrapper and place, watered side down, onto the wrapper with filling, to form ravioli. Cup your hands around the filled part of the ravioli to force out any air pockets. Press the edges to seal and use the tines of a fork along the edges of the ravioli. Repeat until all ravioli are done. Transfer the ravioli to baking sheets dusted with cornmeal to prevent sticking. Repeat with the remaining filling and wrappers. (This can be made up to 2 hours ahead if covered with a damp towel.)
2
Bring a pot of generously salted water to a boil.
3
Place garlic, oil and butter in a large, cold skillet and begin to warm together to infuse the garlic flavor in the oil. Bring up to medium high heat. Add the grape and yellow tomatoes.
4
At this point place ravioli in boiling water as they will cook and rise to the top quickly.
5
Continue to cook tomatoes until they begin to split and blister, about 3 minutes. Lower heat and add basil. As the ravioli rise to the surface of the water scoop out and place in skillet with the garlic, oil and tomato mixture. Toss all ravioli and ingredients and transfer to a serving platter. Grate Parmigiano Reggiano over top to taste.
6
Yields: 4 servings

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 10 oz package thawed and drained chopped spinach, 1 1/2 cup fesh ricotta, 1 egg, 2 teaspoons Kosher salt, and more.

Yes, Ravioli With Blistered Grape And Yellow Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!