Spinach And Cheese Ravioli With Sage Butter Recipe

Name: Spinach And Cheese Ravioli With Sage Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbls plus 1/2 cup butter; 1 10oz bag ready to use spinach leaves; 2/3 cup (packed) freshly grated Parmesan cheese; 2 large eggs; 3/4 tsp salt; 3/4 tsp grated black pepper; 1/2 tsp ground nutmeg; 1 15-oz container whole milk ricotta cheese; 1 1/2 tsp plus 2 tbls minced fresh sage; 48 wonton wrappers; 2 lg egg whites, whisked just until foamy; 1 1/2 cups chopped seeded plum tomatoes; Parmesan cheese shavings

Servings: persons

1 tbls plus 1/2 cup butter
1 10oz bag ready to use spinach leaves
2/3 cup (packed) freshly grated Parmesan cheese
2 large eggs
3/4 tsp salt
3/4 tsp grated black pepper
1/2 tsp ground nutmeg
1 15-oz container whole milk ricotta cheese
1 1/2 tsp plus 2 tbls minced fresh sage
48 wonton wrappers
2 lg egg whites, whisked just until foamy
1 1/2 cups chopped seeded plum tomatoes
Parmesan cheese shavings

1
Melt 1 tbl butter in heavy large pot over medium-high heat. Add spinach and toss until just wilted, about 3 minutes. Transfer spinach to sieve set over small bowl. Press on spinach to extract as much liquid as possible. Discard liquid; transfer spinach to processor. Add 2/3 cup grated Parmesan cheese, eggs, 1/4 tsp salt, 3/4 tsp pepper and nutmeg. Using on/off turms process until spinach is chopped. Transfer mixture to medium bowl. Mix in ricotta and 1 1/2 tsp sage. Set filling aside.
2
Line 2 lge baking sheets with foil; sprinkle with flour. Brush 1 wonton wrapper with egg white to coat. Place scant tablespoon filling in one center. Fold wrapper over to form triangle; seal edges. Transfer ravioli to 1 prepared sheet. Repeat with remaining wrappers and filling, arranging in single layer on sheets. Sprinke lightly with flour. Can be made 4 ahead. Cover with plastic; chill.
3
Cook half of ravioli in large pot of boiling salted water until cooked through, about 5 minutes. Using 4- to 5-inch diameter strainer, transfer several ravioli at a time to large bowl.
4
Melt remainging 1/2 cup butter in heavy medium saucepan over medium heat. Stir in remaining 2 tbls sage. Season sage butter to taste with salt and pepper. Add to ravioli and toss gently to coat. Divide ravioli among 8 shallow bowls. Sprinkle tomatoes and shave Parmesan over and serve.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 tbls plus 1/2 cup butter, 1 10oz bag ready to use spinach leaves, 2/3 cup (packed) freshly grated Parmesan cheese, 2 large eggs, and more.

Yes, Spinach And Cheese Ravioli With Sage Butter 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.

Spinach And Cheese Ravioli With Sage Butter

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