Ricotta Ravioli with Spinach Pesto

1. 1

   In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste.

2. 2

   Lay several wonton wrappers on a work surface.

3. 3

   Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white.

4. 4

   Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli.

5. 5

   Transfer ravioli to a parchment-lined baking sheet.

6. 6

   Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total.

7. 7

   Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.

8. 8

   To make the spinach pesto:

9. 9

   In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.

10. 10

    Fill a large pot with water, salt liberally, and bring to a boil.

11. 11

    Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes.

12. 12

    Strain and transfer to serving bowls with a dollop of spinach pesto.

* Per serving · 4 servings · Values may vary.

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