What do you get when you pair a Chinese wrapper, a garden vegetable and Italian style cheese? You get this!
Serves 4
INGREDIENTS
- 1 pack frozen wonton wrappers, defrost 4 hours in advance
- 1 cup cooked squash puree (I found this in freezer section, but you can make fresh)
- 1 cup ricotta
- 2oz spinach
- 1/4 cup fresh parmesan cheese, shredded
- 1/8 teaspoon ground cayenne pepper
- 1/8-1/2 teaspoon Kosher salt
- Freshly ground black pepper
- 4 tablespoons butter
DIRECTIONS
- Boil large pot water, add spinach cook 1 minute then scoop it out – keep water in pan
- Remove water from spinach using sieve and back of a large spoon, dice finely
- In large bowl mix ricotta, squash puree, spinach, cayenne, salt and pepper, parmesan – chill in fridge for 30 minutes
- Lay out the wrappers, place generous teaspoon mixture in middle of each, fold in half, pinch edges to seal (push out the air bubbles)
- Drop a batch of 8 raviolis, gently into boiling water, fish them out when float on the top – about 2 minutes
- In medium skillet on low cook butter until nutty brow color, add ravioli to skillet, cook in butter on medium for 1 minute each side, serve!
WATCH SAM MAKE THIS >>>